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Black Bean Soup with Sausage

Makes: 6 servings Yield: about 7 1/2 cups
Prep 1 hr 30 mins Cook 1 hr 15 mins Stand 6 hrs to 8 hrs  (soak) overnight
Black Bean Soup with Sausage
Ingredients
  • 1  cup  dry black beans
  • 2  cups  chicken broth
  • 2  cups  water
  • 1  cup  chopped onion (1 large)
  • 1  cup  chopped celery (2 stalks)
  • 1  teaspoon  ground coriander
  • 1/4  teaspoon  salt
  • 1/8 - 1/4  teaspoon  cayenne pepper
  • 4  cloves  garlic, minced
  • 8  ounces  cooked, smoked turkey sausage or Polish sausage, chopped
  •  Dairy sour cream or shredded Monterey Jack cheese (optional)
  •  Snipped fresh cilantro (optional)
Directions

1. Rinse beans. In a large saucepan or Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

2. Return beans to saucepan. Stir in chicken broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender.

3. If desired, mash beans slightly. Stir in sausage; heat through. If desired, serve topped with sour cream and cilantro.

4. Makes 6 servings (about 7 1/2 cups)

From the Test KitchenSlow-cooker directions:
  • Prepare as above through Step 1. In a 3 12- or 4-quart slow cooker combine chicken broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Stir in beans. Cover and cook on high-heat setting for 5 to 6 hours. If desired, mash beans slightly. Stir in sausage. Cover and cook for 30 minutes more.
Shortcut Black Bean Soup with Sausage:
  • Prepare as above, except omit dry black beans and the 6 cups soaking water. Decrease chicken broth to 1 1/2 cups. Rinse and drain two 15-ounce cans black beans. In a large saucepan combine beans, broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in sausage; heat through. Makes 4 servings (6 1/2 cups).
  • Nutrition Facts per 1 1/2 cups: 268 cal., 8 g total fat (2 g sat. fat), 1,421 mg sodium, 35g carbo., 11g dietary fiber, 25 g protein.
  • Daily Values: 1% vit. A, 8% vit. C, 13% calcium, 19% iron.
  • Exchanges: 1 Vegetable, 2 Starch, 2 Lean Meat
Nutrition Facts (Black Bean Soup with Sausage)
  • Servings Per Recipe 6,
  • cal. (kcal) 198,
  • Fat, total (g) 6,
  • chol. (mg) 29,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 6,
  • sugar (g) 1,
  • pro. (g) 14,
  • vit. A (IU) 49,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 682,
  • Potassium (mg) 603,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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