Black bean soup is a winter staple in our home – smoky and spicy, it’s welcome comfort food in the heart of winter. It’s also my friend Dana’s favorite of my soups…I’d often bring some spare soup with me to work when I was at The Cradle for Dana, and she was always especially appreciative when I would bring a bowl of this soup. You can make the soup as tame or as spicy as you like, but we definitely like a little zing to the soup in our home.
Black Bean Soup
6 Weight Watchers Points per serving (without cheese as garnish)
1 lb cooked black beans, cooking liquid drained
6 cups chicken stock
8 oz Wellshire Farms Turkey Andouille Sausage (optional), diced
1 T olive oil
3 cloves garlic, minced
1 large onion
2 large carrots, peeled and diced
1 stalk celery, diced
3 bay leaves
1 T dried oregano
1 T chipotle puree, or to taste
2 T cumin
2 tsp coriander
salt to taste
1 T red wine vinegar
2 T dry sherry
Optional Garnishes: green onion, cilantro, cheddar cheese
- Heat a large soup pot over medium heat. Saute the andouille sausage in the pot for 2-3 minutes, until sausage begins to brown, then remove sausage from the pot and set aside in the fridge.
- Add 1 T olive oil to the empty pot (still on medium heat). Add onion, carrots and celery. Saute for 10 minutes, until carrots just begin to soften a bit. Add garlic, stir, and cook for another minute.
- Add oregano, chipotle puree, cumin and coriander. Stir, and cook until fragrant – about a minute. Add black beans, chicken stock and bay leaves, and bring to a boil. Once boiling, reduce the heat to low, and simmer uncovered until carrots have softened to desired consistency, and soup has thickened slightly. I simmered the soup for about an hour. Season with salt as needed, and add more chipotle puree if the soup needs a little extra kick.
- Now for the fun part! Take out your hand-held immersion blender, and hold it firmly to the bottom of the pot. Puree to desired consistency – I like my soup with some distinct chunks remaining. Once you’re done pureeing, add the sausage back to the soup, and cook for 5-10 more minutes (or longer, if you wish the soup to reduce for a thicker soup).
- When the soup is done, turn off the heat and add vinegar and dry sherry. Stir in, and serve.