Sausage, Black Bean and Salsa Soup Recipe

sausage and black bean soup

Sausage and Black Bean Soup

This one is from my sister. She sent it via email just after I’d decided to make some soup for dinner and was trying to decide which kind!  It goes together VERY quickly and is delicious!  She called for turkey kielbasa but I used some smoked beef sausage because I was using up the leftover sausage from when I made the Shrimp and Sausage Gumbo a few days ago.

  • 6 ounces precooked sausage, sliced
  • 1 cup diced green, red, or yellow bell pepper (I used red)
  • 2 cups chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • ¼ cup picante sauce or salsa
  • chopped cilantro (optional)

Cook the sausage in a medium saucepan until lightly browned. If you’re using very low fat sausage, you might want to spray with some cooking spray or give the pan a light coating of olive oil first.   Cook, stirring now and then, until the sausage is lightly browned. Add the diced peppers and cook, stirring, another minute or so.

Add the broth, beans and salsa and simmer, covered, 5-10 minutes.   Add the chopped cilantro just before serving (or add it to each bowl individually). Makes about 4 1-cup servings.

We had a cup of this with some Welsh Rarebit on English muffins. Great dinner for a rainy night!





This site uses Akismet to reduce spam. Learn how your comment data is processed.