Mexican Black Bean Soup With Sausage Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and sauté the sausage until browned.
• STEP 2.Add the onions, garlic, and bell peppers to the pot and cook until softened.
• STEP 3.Stir in the cumin, chili powder, oregano, and black beans. Add the chicken broth and bring to a boil.
• STEP 4.Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
• STEP 5.Using an immersion blender, partially puree the soup to thicken it slightly.
• STEP 6.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.
• STEP 7.Enjoy!

Cooking Tips

• For a vegetarian version, you can omit the sausage and use vegetable broth instead of chicken broth.
• If you prefer a smoother soup, you can blend it completely using a regular blender.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• You can also freeze the soup in individual portions for up to 3 months.

Storage and Serving

• Store the soup in an airtight container in the refrigerator.
• To reheat, simply heat it on the stovetop or in the microwave until warmed through.
• Serve the soup with some crusty bread or tortilla chips for dipping.