Sausage and Black Bean Soup
Yield: 6 servings
Cook Time: 15-30 minutes (depending on rice used)
Tips: Quick cooking white rice cook roughly 15 minutes faster than brown or other slower cooking rice, so be sure to adjust soup's cooking time accordingly. If you prefer a soup with a thinner broth, rice can be omitted.
Aside from warming us up and being loaded with wonderful flavor, one of the great things about most soup recipes is how easy they are to make. When it comes to bean soup recipes, they become even easier to make (and quicker to cook) when we can skip the step of pre-soaking the beans and cooking them for the usual 2-3 hours, simply by taking advantage of some canned beans. This Sausage and Black Bean Soup recipe
is a perfect example of one of these quick and easy bean soup recipes, and has great flavor to boot! This soup features canned black beans (with the liquid) and sliced pre-cooked sausage (smoked or other), along with some rice, chopped onions and garlic. The broth is made with a combination of chicken broth, the liquid from the cans of beans and and of all things, orange juice, giving this soup a uniquely delightful flavor, To balance the sweetness of the orange juice with a little spice, a small amount of cayenne pepper is added. This soup will cook in 15-30 minutes, depending on the type of rice you choose to use. If you use white rice, your soup will be ready in just 15 minutes. If you use longer-cooking rice, such as brown rice, you'll need to add about 15 more minutes or so to the cooking time. Let's face it - sometimes the last thing we want to after a long day is spend
a few hours in the kitchen, preparing, cooking and cleaning. This soup will reward you with comfort, great flavor and less time in the kitchen!
Recipe▼
Ingredients
- 2 tablespoons oil
- 1 cup chopped onions
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1 lb. sausage links, cut into 1/2-inch-thick pieces
- 2 15-oz. cans black beans, undrained
- 1/4 cup rice (white, brown or other)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 cup orange juice
Directions
Heat oil in a large saucepan over medium heat until hot. Add onions and sausage and cook, stirring occasionally, until onions appear tender and slightly golden and sausage pieces are lightly browned (about 10 minutes). Stir in garlic cumin and cayenne pepper. Cook briefly, being careful to not allow garlic to turn brown.
Stir in beans with their liquid, rice, chicken broth, orange juice, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes if using white rice, or 30 minutes if using brown or other longer cooking rice. (Soup broth will thicken the longer it cooks.)
Stir in beans with their liquid, rice, chicken broth, orange juice, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes if using white rice, or 30 minutes if using brown or other longer cooking rice. (Soup broth will thicken the longer it cooks.)
