Smokey Black Bean Soup

First an apology: Sorry ~ no picture of this soup! I kept forgetting to take one and then magically all of the yummy soup was gone!


This dish definitely reminds me of Texas with all of it’s smokey deliciousness…Oh Tejas, we miss you!

Oh, and in case you were wondering~ dried beans are TOTALLY the way to go. They take a little more time, but they are not difficult to prepare at all. AND they are far cheaper (and have way less sodium) than the traditional canned variety. Just something to ‘chew’ on 🙂


  • 1 lb dried black beans (+ water for soaking overnight)
  • 1 quart chicken stock
  • 2. c water (optional …if you like your soup ‘thicker’ then omit the extra water)
  • 1 large yellow or sweet onion
  • 1 green pepper
  • 6 cloves garlic, minced
  • 2 cans diced serrano peppers (If I had fresh, I would have used them!)
  • 5 dried red peppers (I steeped these in the broth & eventually removed them before serving)
  • 1/2 lb smoked sausage
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • black pepper


  • Avocado
  • Shredded cheddar cheese or “Mexican” white (cojita) cheese
  • Diced tomatoes
  • Sour cream
  • tortilla chips or corn bread
  • Green onions
  • sea salt (to taste just before serving ** note. putting the salt in too early can lead to tough bean ‘skins’) 🙂


Soak beans overnight as per instructions on package. IF you don’t have time, you can use the “quick soak” method. BUT I will caution you… overnight soaks seem to work WAY better 🙂

The next day… brown the sausage in a large stock pot. Remove when fully cooked. Add the diced veggies & garlic to the pan drippings. Saute till softened. Stir in all of the seasonings and toss to coat veggies (do NOT add salt at this step).  Add liquids, dried red peppers, pre-soaked beans, and sausage. Bring pot to a boil. Then turn to a simmer & let cook for at least an hour & 1/2 (longer if you have more time).

At the end, remove the dried red peppers. Then I took out an immersion blender & blended up part of the soup. I tried to leave some of it chunky 🙂 At personal preference though! At this point, you can add in some salt & any toppings you desire!

Serve with cornbread and/or warm flour tortillas 🙂 YUM!!



Filed under Soups

2 responses to “Smokey Black Bean Soup

  1. jen

    i want to try this. do you think it would be okay w/o the sausage? we just aren’t big fans of it.

  2. Steve & Brit

    I’m sure it would be just as yummy without the sausage 🙂 BUT, you’ll want to be sure to salt to taste… sausage adds a lot of saltiness 🙂

    If you leave out the sausage, you could always top with some crumbly bacon before serving. I would definitely add more of the toppings too. I would hate for the soup to be semi-bland.

    Only other thing is…I think if I were to make this again I’d add a little less water. I like my soups thicker. Oh, and you can “mash” the beans with a regular ‘ole potato masher (no blender needed)!

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