Smoky Black-Bean Soup with Sausage

Name: Smoky Black-Bean Soup with Sausage
Prep time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons vegetable oil; 2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup); 1 bunch scallions, sliced (1 cup); 0.25 cup thinly sliced celery (from 1 stalk), plus leaves for serving; 0.5 teaspoon dried thyme; 1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen; 2 cans (each 15 ounces) black beans; Kosher salt and freshly ground pepper; 2 tablespoons sour cream, for serving; Watercress, for serving (optional)

5.0

(4)

4 Reviews

By

Sarah Carey

Updated on January 25, 2022

Prep Time:

20 mins

Total Time:

40 mins

Servings:

4

Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.

Ingredients

2 tablespoons vegetable oil
2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup)
1 bunch scallions, sliced (1 cup)
¼ cup thinly sliced celery (from 1 stalk), plus leaves for serving
½ teaspoon dried thyme
1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
2 cans (each 15 ounces) black beans
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for serving
Watercress, for serving (optional)

Directions

Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

Nico Schinco

Originally appeared: Martha Stewart Living, December 2021