Black Bean and Kielbasa Soup Recipe

Pin It

Black Bean and Kielbasa Soup Recipe

Kielbasa is a type of smoked sausage, a little spicy, but if you’re unable to find it, substitute regular smoked sausage. This black bean and kielbasa soup doesn’t make a big batch, so if you intend to feed a large crowd, please remember to double, triple or quadruple the recipe ingredients.

Black Bean and Kielbasa Soup Recipe

Rating 

Ingredients
  • ½ pound Kielbasa or Smoked sausage, Sliced
  • 1 bell pepper (any color), chopped
  • 1 small onion, diced
  • 1 (14-ounce) can chicken or vegetable broth
  • 1 (15-ounce) can black beans
  • ¼ cup picante sauce or salsa
  • Sour cream (optional), garnish
  • Chopped cilantro (optional), garnish
Instructions
  1. Saute Kielbasa or smoked sausage in a medium saucepan over medium-high heat until sausage begins to brown.
  2. Add bell pepper and onion and saute until onion is translucent.
  3. Add broth; bring to a boil.
  4. Reduce heat to low; add beans and picante sauce or salsa and simmer, covered, for 5 minutes. Top each serving with a dollop of sour cream and a sprinkle of chopped cilantro if desired.

 

If you want to make a larger batch of soup, just double or triple each ingredient. It’s delicious, so will go fast.


        

 

ABOUT THE AUTHOR

 

Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

You might also like:

Author: Jackie Jackson

Share This Post On

3 Comments

  1. I love black bean soup and Polish kielbasa so your recipe sounds like a soup winner for me!

    Post a Reply
  2. This has been my favorite meal since I was a kid, and I’m a grandma now, so it’s been a LONG time to say the least. I’ve made it using water as well as using broth both with great results. I like lots of beans so I use a large bag of frozen. The thing I do to avoid mushy sausage is only add about 1/2 of it at first, sliced a little thinner than chunks. Then about 30-60 minutes before serving add the rest of the sausage to the pot so that it get heated through. That way you get all the flavor of the sausage in the beans & potatoes but you still have solid chunks. Sometimes I like mixing both smoked and polish kielbasa in the same pot.

    Post a Reply
  3. I love bean soups. This one sounds really good, I think we will give it a go (and none of us are allergic to any of the ingredients.)

    Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *