Hearty Sausage and Black Bean Soup

1. Sauté Vegetables

Start by warming a tablespoon of olive oil in a heavy medium pot over medium heat. Once the oil shimmers, add the diced red bell peppers, celery, and finely chopped onion. Sauté the vegetables for about 5 to 6 minutes until the onions are tender and the bell peppers and celery are softened, unlocking their flavors.

2. Add Sausage and Spices

Next, stir in the chopped fully cooked smoked sausage. Let it brown for about 2 minutes, ensuring the sausage edges turn golden, which adds depth to the soup. Sprinkle in the ground cumin and smoked hot paprika, cooking them for about a minute. This step is crucial because heating the spices releases their aroma, infusing the soup with a warm, smoky flavor.

3. Add Broth, Beans, and Tomatoes

Pour in the 4 cups of low-sodium chicken broth, which will deglaze the pot and lift all the browned bits from the bottom, adding to the soup’s richness. Add the rinsed and drained black beans and the can of diced tomatoes with their juice. Stir everything together until you see a mixed consistency.

4. Simmer the Soup

Bring the mixture to a boil, then reduce the heat to let it simmer. Allow the soup to simmer for 20 to 45 minutes, depending on how much time you have. The longer it simmers, the more the flavors will blend and develop. If the soup becomes too thick, you can add the additional 2 cups of water or more low-sodium chicken broth as needed.

5. Season and Serve

Finally, season the soup with coarse kosher salt and freshly ground pepper to taste. Be sure to taste it and adjust the seasoning accordingly. Serve the soup hot, ideally in warmed bowls to maintain its temperature.