Creamy Black Bean Soup with Sausage

Vanessa LaBranche, Project Bread


Yield: 4 servings (serving size: 1 1/2 cups)


2 cans black beans, drained and divided

2 1/2 cups chicken broth

2 Tbsp. olive oil

1 large red onion

2 cloves garlic, minced

1 tsp. chipotle powder

2 tsp. Spanish smoked paprika

1 tsp. cumin

1 cup turkey kielbasa, chopped

1/4 cup sour cream (optional)


  1. In a blender or food processor, add 1/4 cup of water and 1 cup of the drained beans. Process until smooth.
  2. Bring a large pan to medium heat. Add the oil. Saute the sausage until slightly browned. Add the onions and garlic and saute until they become fragrant and somewhat soft (should take a couple of minutes).
  3. Add the pureed bean mixture, remaining drained beans, chicken broth, chipotle powder, paprika, and cumin. Bring to a boil.
  4. Cover the pan, then reduce temperature to a simmer and cook for 8-10 minutes to allow flavors to blend.
  5. Divide the soup evenly among 4 bowls. Dollop 1 Tbsp. sour cream on top of each bowl, if desired. Serve.

Nutritional Information

Calories 382 Total Fat 14g Saturated Fat 4g Cholesterol 248mg Sodium 1236mg Total Carbohydrate 39g Dietary Fiber 11g Protein 27g

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