Black Bean and Sausage Soup
Ingredients
2 tablespoons olive oil
2 medium onions, finely chopped
1 lb. Italian sausage (sweet or hot, depending on your preference)
1/2 cup dry vermouth (or very dry white wine)
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
3 cans (15.5 oz.) black beans, drained, rinsed*
4 cups vegetable/chicken stock (such as Kitchen Basics Unsalted Vegetable Stock or Chicken Stock)
1/2 cup chopped cilantro
Kosher salt
Fresh ground black pepper
Sour cream or crème fraîche (optional, for garnish)
Crispy tortilla strips (optional, for garnish)
Potato Masher
Instructions
In a large dutch oven, heat the olive oil on medium/medium-high heat. Add the sausage to the pan, sear, break apart into crumbles, and brown. Remove the browned sausage from the dutch oven and set aside on a plate or small bowl. Add the onion the dutch oven and cook until translucent. When the onion is nearly cooked, add the garlic, chili powder, cumin, coriander, and cayenne. Stir to combine and cook for another minute. Add the sausage back to the pot and stir in the dry vermouth. Increase the heat to high. Scrape the bottom of the pot to release any brown bits from the onion and sausage.
Add the beans and stock to the mixture. Bring to a boil and then reduce to medium low to maintain a low simmer. Simmer for 30 minutes, stirring occasionally. Using a potato masher, lightly mash the beans a few times. Stir in the chopped cilantro. Simmer for another 10 minutes. Taste the soup for seasoning and adjust with salt, black pepper, and cayenne pepper.
Serve in bowls with a dollop of sour cream or crème fraîche and a few crispy tortilla strips (if desired).
Notes
*About 5 1/4 cups of cooked, drained beans, if you’re starting from dried beans.
Black bean and sausage soup, topped with sour cream, tortilla strips, and cilantro.
