Black Bean and Sausage Soup

4.50 from 20 votes

Thick and hearty with big chunks of smoked kielbasa, this chunky, satisfying soup is delicious on a cold day!

Course Main Course, Soup

Cuisine American

Keyword beans, black beans, dried beans, kielbasa, sausage

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings

Calories 401.78kcal

Place 1 pound dried black beans in a large pot and cover with water, soak overnight until beans have doubled in volume
Rinse and drain beans twice. Add fresh water to the beans until they are covered by about 1½" of water. Heat the beans to a boil, reduce the heat to a simmer, cover, and cook for 1½-2 hours or until the beans are tender.
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add ¾ pound smoked kielbasa sausage and cook for 4-5 minutes, until it starts to render some fat and brown. Scoop the sausage out of the pot and transfer it to a separate bowl.
Add 3 medium carrots, 1 medium onion, 1 jalapeño and ½ sweet bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in 2 teaspoons ground cumin and ¼ cup chile paste or 1½ tablespoons chili powder and cook until the vegetables are coated and the mixture is fragrant.
Add the cooked beans and their liquid to the vegetable mixture. Stir in 1 - 2 cups chicken stock from rotisserie chicken, the sausage and 1 teaspoon kosher salt. Taste for seasoning, adding an additional teaspoon of salt, if needed. Simmer for 15-20 minutes until the flavors have married.
Serve with fresh cilantro, avocadoand/or a few dashes of hot sauce if desired, if desired. Oyster crackers are a great accompaniment too.