Beautiful and hardy, Black Bean Soup is a vegetable and protein rich meal that is so good it is almost addictive.
I am not a huge bean lover. I don’t hate them but I usually only can eat them once or twice and then I am done for awhile. Except burritos, I can always eat burritos, that is until I had this Black Bean Soup. I have shocked myself because we made a huge double batch, ate off of it for a few days and then I turned around and made another huge batch that I have been eating off of for the last 3 days. Here is the kicker, I am not tired of beans yet (enter shocked face)…The richness of this soup coupled with the texture of the corn and bell peppers and then I can’t forget the zesty beef sausage. Top it with creamy sour cream and I am in heaven. Like the kind of heaven where I cherish the last bite and then am sad for a week when it is all gone. I may have an issue…
Tips about Black Bean Soup:
- I used Teton Waters Ranch Uncured Jalapeño Cheddar Beef & Pork Bratwurst made with 100% grass-fed beef from Costco. Yes, that is a mouth full. If you don’t use this particular brand try and find a really flavorful beef or pork sausage. Because these sausage have a kick to them I would recommend adding jalapeño to the soup if you don’t use them.
- This recipe uses dried beans but if you prefer to use can beans it will take about 4-5 cans to equal 1 lb of dried beans. Also, you will need to add a small amount (1- 1 1/2 cups) of broth or water to the soup if you use canned beans to make it more of a soup consistency.
- I know it is attractive to just buy canned beans but cooking beans from scratch is incredibly easy. I usually start the beans and then do my chores in the house. Just make sure to stir about once an hour.
- You may need to add a little more water to the dried beans 1/2 way through the cooking process. I usually test a bean for doneness and if it is not tender and the water has evaporated I will add another 1-2 cups. Just note also that the cooking times of dried beans can vary.
- We love fresh garlic in our house so I tend to use quite a bit of it. I highly recommend to use the full amount of garlic unless you absolutely hate the stuff. Dried beans don’t have a ton of flavor and the garlic really helps.
Black Bean Soup
- 1 lb dried black beans
- 5-6 cups water
- 2 tbsp oil
- 3/4 lb ground beef *fat % of your choosing
- 2 lg 6oz precooked jalapeño beef sausage *see tip #1 above
- 1 med brown onion *diced about 2 cups
- 3-4 garlic cloves *minced or crushed
- 1 lg yellow or orange bell pepper *roughly diced
- 8 oz frozen corn
- 1 can 14-15 oz diced fire roasted tomatoes
- 1 tsp cumin
- 1/2 tbsp coriander
- Juice of 2 limes *about 2 tbsp
- salt & pepper to taste
- For the Garnish
- Sour cream
- green onions *diced
- Rinse black beans thoroughly in a colander & place in a stockpot. Cover beans with water and bring to a boil. Once boiling stir and lower temperature to lowest heat setting. Cover pot and simmer for approximately 3 hours or until beans are tender, making sure to stir once an hour. Do not discard liquid from beans.
- When beans are tender heat a large frying pan over medium/high heat. Add oil and sauté onions until sweating. Add hamburger and thoroughly cook, stirring consistently. Add garlic and bell pepper and continue cooking until pepper is tender.
- Meanwhile, add diced tomatoes with liquid, cumin, coriander and lime juice to beans. Cut sausage and add to beans. Add ground beef mixture and frozen corn. Raise heat and simmer for about 15 mins.
- Salt & pepper to taste.
*Please use as many organic ingredients as possible.*