Black Bean Soup with Sausage Crock Pot
Warm up your day with this hearty and flavorful Black Bean Soup with Sausage made effortlessly in a crock pot! Packed with protein-rich dried black beans, smoky slices of kielbasa or andouille sausage, and a medley of aromatic vegetables like onion, carrots, and celery, this slow-cooked soup is a comforting bowl of goodness. Infused with bold spices like cumin, smoked paprika, and oregano, and brightened with optional fresh cilantro and lime, this dish is a perfect balance of savory and vibrant flavors. Easy to prepare with just 15 minutes of prep, it simmers away for hours, filling your home with an irresistible aroma. Whether you're serving it as a hearty weeknight dinner or meal-prepping for cozy lunches, this black bean sausage soup is a rich, satisfying crowd-pleaser that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 12 ounces Smoked sausage (kielbasa or andouille)
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 3 large Garlic cloves
- 6 cups Chicken broth
- 1 14.5-ounce can Canned diced tomatoes (with juice)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 tablespoon Olive oil
- to taste Fresh cilantro (optional, for garnish)
- to taste Lime wedges (optional, for serving)
Instructions
Rinse and sort the dried black beans to remove any debris. Place the beans in a large bowl and cover with plenty of water. Soak overnight or for at least 6-8 hours.
Once soaked, drain the beans and rinse them under cold water. Set aside.
Slice the smoked sausage into 1/4-inch thick rounds.
Peel and dice the yellow onion, carrots, and celery into small pieces. Mince the garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook for 3-4 minutes until it starts to brown. Transfer the sausage to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the vegetables to the crock pot.
To the crock pot, add the soaked and drained black beans, chicken broth, diced tomatoes (with juice), ground cumin, smoked paprika, dried oregano, and the bay leaf. Stir everything together.
Cover the crock pot with its lid and cook on LOW for 8 hours or until the beans are tender.
Once cooked, remove the bay leaf and taste the soup. Add salt and black pepper as needed.
For a thicker consistency, use an immersion blender to puree a portion of the soup, or carefully blend 2-3 cups of the soup in a blender and return it to the crock pot.
Serve the soup hot, garnished with chopped fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7688 mg | 334% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 24.9 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4717 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
