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Black Bean & Italian Sausage Soup Recipe


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     Black Bean & Italian Sausage Soup

Category   Entrees - Maindishes
Sub Category   None
Servings   7
Preptime   60
  Moscato wine

3 slices bacon (chopped)
1 onions (chopped in medium sized pieces)
4 italian sausages (removed from casings broken)
2 peppers (yellow, orange, chopped)
4 cups chicken stock (900ml container low salt)
28 ozs black beans (soybeans drained and rinsed)
1 tsp ground cumin
1 tsp garlic powder
pepper flakes
rice (left, optional see note below or pasta optional see note below)

1. In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan. 2. Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink. 3. Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes. 4. Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high. 5. Add the other can of drained, rinsed beans and 1/2 tsp of cumin. 6. Season with salt, pepper and/or pepper flakes if you like it spicy. 7. Simmer for another 10 minutes.
Serving Suggestions
Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty

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