Mexican Black Bean Soup with Sausage
Warm up with a hearty and flavorful bowl of Mexican Black Bean Soup with Sausage, a satisfying dish that combines bold spices, smoky sausage, and wholesome beans in a single pot. This soup is infused with aromatic cumin, chili powder, and smoked paprika for a rich, vibrant taste, complemented by tender vegetables and zesty lime juice. Protein-packed black beans and savory smoked sausage create a filling meal, while fresh cilantro and optional toppings like avocado, sour cream, and crunchy tortilla chips add layers of texture and freshness. Ready in just 50 minutes, this easy-to-make soup is perfect for a cozy weeknight dinner or meal prep and delivers six generous servings. Whether you're craving Mexican-inspired flavors or need a quick, crowd-pleasing recipe, this black bean and sausage soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion
- 4 cloves garlic cloves
- 1 medium red bell pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 3 cups (drained and rinsed) canned black beans
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons (chopped) fresh cilantro
- 1 medium lime
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 1 medium (optional) avocado
- 0.5 cup (optional) sour cream
- 1 cup (optional, crushed) tortilla chips
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Slice the smoked sausage into thin rounds and add to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
Chop the onion, mince the garlic, and dice the red bell pepper. Add the onion to the same pot and cook for 3-5 minutes until softened.
Add the garlic and red bell pepper to the pot, cooking for another 2 minutes until fragrant.
Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, coating the vegetables in the spices.
Add the canned black beans, chicken broth, and diced tomatoes (with their juices). Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, allowing the flavors to meld together.
Return the browned sausage to the pot and stir. Heat for an additional 5 minutes.
Chop the cilantro and add it to the soup along with a squeeze of lime juice. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the soup hot, optionally garnishing with slices of avocado, a dollop of sour cream, and crushed tortilla chips.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 9865 mg | 429% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 36.7 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 6201 mg | 132% | |
*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.
