Chew on This | Hearty Black Bean Soup

Warm the heart and the tummy...our family craves this tasty and comforting Black Bean
Soup - especially on a cool fall evening.  You'll find it's easy to prepare, full of texture

and flavor and it will disappear quickly 'cause it is so satisfying.  Serve with some fruit and

a hunk of toasted buttered bread and you'll have a great meal that is sure to please.


Here is what you will need:

Black beans, pork sausage, chicken broth, raw white rice, onions, garlic, celery, red and green peppers, a can of green chiles, cumin, cilantro, salt and pepper to taste. Cayenne is optional.  I use it, we love it, hot, hot, hot!

The first thing I do is brown the sausage in a heavy stockpot.

While the sausage is browning, rough chop the onion, garlic, celery, and red/green peppers.

Now add the green chiles and the rest of the chopped ingredients to the stockpot and stir.

When the onions are tender, add the dry seasoning...

and the raw white rice.

Stir to blend.

Drain and rinse the black beans and drop them in the stockpot also.

Stir all ingredients to blend and add the chicken stock.  Cover the stockpot and let the

ingredients hang-out together for about 30-40 minutes over low heat.

When the rice is cooked – check your seasonings and grab your spoons!

 

We always garnish our bowls with sour cream, lots of cheddar cheese, sliced green onion
and a sprinkle of cilantro...soooo satisfying! 

 

 Mimi

Here's the recipe: 

Hearty Black Bean Soup

1 lb. pork sausage

2 cans black beans, drained and rinsed

2 lg. onions, chopped

3 garlic cloves, chopped
1 stalk chopped celery

¼ cup green pepper. chopped

¼ cup red pepper, chopped 

1 small can chopped green chiles

1/2 cup raw white rice

1/4 to 1/2 t cayenne 

1/2 t salt, or to taste

½ t cumin

7 cups chicken stock

Garnish with:

1 T sour cream for each bowl, shredded cheddar cheese, sliced green onions, and

a sprinkle of cilantro. 

In a heavy stockpot, brown sausage.  Add the chopped onions, celery, garlic, green and red peppers, and chopped green chilies.  When the onions are tender, add the dry seasonings, cayenne is optional.  Stir to combine.

Add the raw white rice and the drained and rinsed black beans.  Stir to blend and pour in

the 7 cups of chicken stock. 

Bring the chicken stock to a boil. Turn heat down to a simmer and cook for 30-45 minutes.

Garnish with sour cream, cheddar cheese, sliced green onions,  and a sprinkle of cilantro.