BLACK BEAN SOUP WITH SMOKED KIELBASA SAUSAGE

Black Bean Soup with Smoked Kielbasa Sausage image

Provided by Rose Mary Mogan

Time 4h40m

Number Of Ingredients 13

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2 lb dry black beans,washed & picked through for sand pebbles
4 stalk(s) celery, chopped
2 large onions, chopped
6 clove garlic, minced or chopped
4 large carrots, peeled & chopped
2-4 small sweet peppers, chopped
2 1/2 lb smoked kielbasa sausage ( or choice of your favorite)
2 tsp coarse black pepper
1 1/2 tsp kosher salt, or to taste
1 Tbsp cumin
1 Tbsp mesquite fijata spice mix (or liquid smoke if desired)
garnish- chopped onion, salsa, sweet peppers, shredded cheddar cheese, sour cream, or jalapeno peppers as desired
2 bay leaves (remove before serving)

Steps:

1. Pick through dry beans, for rocks or sand pebbles & debris, then wash and add to a large pot, cover with water, cover with a tight fitting lid, and bring to a rolling boil, and boil for about 15 to 20 minutes, then lower heat to a simmer and continue to cook until beans are soft and tender, about 3 1/2 hours to 4 hours till liquid is thick and rich. Add more water as needed to keep beans covered.
2. As beans begin to come to a boil, chop all of the vegetables, you can also add jalapeno peppers if desired, but we do not care for spicy food in our household, so I didn't use them. I had almost 8 cups of chopped vegetables when I was done.
3. Add the chopped vegetables to the pot, and continue to cook over low heat.
4. Add all of the spices, stir and continue cooking. Stirring occasionally to prevent beans from sticking.
5. During the last half hour or so of cooking, cut up the smoked polish Kielbasa, and add it to the soup pot. Cover with a lid and continue to cook for about 20 to 30 minutes, stirring occasionally.
6. Ladle and serve with your favorite corn Bread or Tortillas, and add your favorite garnishes. Enjoy.