Mexican Black Bean Soup

Print Friendly

When it’s cold outside, I love a warm bowl of soup so we’ve been having a lot of soups lately. You might think it’s so much easier to open a can of soup and heat it up than to make your own from scratch. That’s not always the case. Sometimes it can be pretty easy to throw together a homemade soup with just a little chopping of veggies and simmering on the stove.

Plus when you make your own soup, you can control what goes it in. If you like less beans, you can add fewer. Different beans? No problem. Extra sausage, go right ahead. You can come up with your very own custom creation. Plus homemade soups have much less sodium than the ones in the cans. Have you ever looked at the sodium on soup labels? I don’t need to watch my sodium but it’s still pretty scary to check soup labels.

This soup comes together in about 15 minutes. The only downside is that it cooks so quickly that you don’t have much time to multitask while this one is simmering on the stove.  I can definitely deal with that. 😉

Mexican Black Bean SoupMexican Black Bean Soup

  • 1 link lean Italian turkey sausage
  • 1 cup diced onion
  • 1 cup diced sweet red pepper
  • 1 tsp minced garlic
  • 1 Tbsp taco seasoning
  • 2 cups broth (chicken and/or beef, see note below)
  • 2 15 oz cans of black beans
  • 1 Tbsp lime juice
  • 1/4 cup chopped fresh cilantro

Cut the sausage into chunks and place in the bottom of a pot. Heat the pot over medium heat and saute the sausage for about 5 minutes until cooked thoroughly. Flip them every now and then to keep them from burning or sticking to the bottom.

Add the diced onion and pepper and cook for another couple minutes until the onion softens. While the onion mixture is cooking drain and rinse your black beans. When the onions are ready, add the garlic, seasoning, broth, beans and lime juice.

Bring to a boil and simmer for 5 minutes. Divide evenly into 4 bowls and top with the cilantro.

Makes 4 servings at 259 calories each – 17g protein, 38g carbs, and 4g fat.

Notes

  • I used a leftover sausage link from the Spicy and Sweet Sausage Saute. The package I bought had 5 links, so I still have 2 more in the freezer to use later.
  • I used the taco seasoning recipe from the other day for this soup. You can also use pre-packaged seasoning from an envelope if you prefer.
  • Use 2 cups total of broth for this recipe. I had about 1 1/2 cups of chicken broth in the fridge and added another 1/2 cup of beef broth from the Enchilada Casserole. I always try to use up whatever I have open before opening a fresh can. You can use all chicken broth, all beef broth or a combination to make up 2 cups.
  • I like to mash some of the beans with a fork before dumping them in. It makes the soup a little bit thicker for leftovers the next day. This is completely optional and a personal preference. Mash or don’t mash, it’s up to you.
  • I topped The Kid’s soup with vegan cheese. You can try cheese, sour cream, or other toppings if you’d like.

I have a couple more soup recipes lined up for you – a Korean one and a Greek one. Apparently all of my soups are international. Is there an American soup? Hmmmm, interesting. I guess you could consider tomato soup an American soup or maybe chicken noodle. 🙂

Comments

  1. You always have some of the tastiest looking recipes!!
    BTW – are you still training for your competition or did I miss that?
    Kim recently posted..The Holidays can be a Hard and Lonely TimeMy Profile

    • Thanks, Kim! I have so much fun in the kitchen playing around. I’m still training but now I’m doing it just for me. The competition was October 26th and it was so much fun! A much different experience than the first time – night and day. The competitors were so friendly backstage and I was much more relaxed. It was a very long day but so worth the experience. I guess I do need to squeeze that update in with one of my recipes. Thanks for the reminder. 🙂

Speak Your Mind

*

CommentLuv badge