Monday, October 28, 2019

Cosmopolitan Closets Soup Sundays - Homemade Black Bean Soup

Hi Everyone!  Happy Monday!  I am so excited to share this easy black bean soup recipe with you, its the perfect time of year for it.  I will say that I am starting to develop my own recipes and I hope that you find them helpful in developing your own.  If you follow me on IG, then hopefully you are catching my soup making instastories every Sunday during the fall and winter.  If not, make sure you check them out in my highlights.  I may even make a few youtube videos this season, we'll see!  Check out my recipe below and please share your thoughts and feedback via IG or by commenting underneath this post.
What You'll Need

1 16 oz. bag of black beans (I use the Goya brand and I soak them in water in a container overnight)
1 13 oz. pack of smoked turkey kielbasa sausage, diced or sliced (or any other kind you prefer)
2 medium white onions, chopped
2 medium shallots, chopped
1 medium green pepper, chopped
2 small red, orange, and/or yellow peppers, chopped
1 bulb of garlic
1 cup of chopped fresh cilantro
2-3 tablespoons of olive oil
1/8 to 1/4 cup of white vinegar
1.5-2 32 oz. containers of low sodium broth (I use chicken broth)

Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, sea salt, black pepper, dried cilantro, fire roasted onions, roasted garlic slices, dried shallots

1.  If you are going to use dried beans, make sure to soak them overnight so that your cooking time is reduced.  I simply place them in a large container with a lid and fill that with more than enough water to cover the beans.  The next day, I drain and rinse the beans.  If you are going to use canned beans, use 2-3 15.5 oz cans of beans, rinsed.

2. Next, chop off the top of your garlic and drizzle olive oil over it, as well as salt and pepper.  Wrap it in foil and roast in the oven for 20-25 minutes on 400.

3.  While your garlic is roasting,  dice your sausage.  I like smaller pieces, but you can also slice it if you prefer chunks.  Before I cook my sausage, I chopped the rest of vegetables so that they are ready for the pot once the sausage is completed.

4.  In a dutch oven or large pot, heat up your olive oil over a medium fire. Cook the chopped kielbasa sausage for about 10 minutes, stirring occasionally so that it doesn't burn.  Once it has a nice char on all sides, remove it from the pot, but keep the fire on medium low.

5.  Once the sausage is removed from the pot, add all of your vegetables, but not the cilantro.  Stir them occasionally until they become softer.  *Tip - if you want them to cook faster, place the lid on your pot and they will soften quicker with the steam.

6.  Once your veggies are done cooking, add your black beans to the pot and stir them a few times before adding your broth.  At this time, your garlic should be done roasting, so take that out of the oven and once its cool enough to handle, squeeze the roasted cloves into your soup pot.  *Tip - if you don't roast your garlic, you can add fresh garlic and saute it with the rest of your vegetables.

7.  Next, add in your vinegar and seasonings and allow your soup to simmer for about 20 to 30 minutes with the lid on, on medium low or low heat.  You want the beans to tenderize.  I stir it occasionally during this time to make sure that the beans aren't sticking to the bottom and that seasonings are well blended.

8.  This next part is completely optional, but I like to blend the soup once my beans are tender and the flavor is to my liking.  I have an immersion blender, but you could also use a regular blender just be careful transferring the hot soup to the blender.  When I use the immersion blender, I don't blend it all, but enough so that the soup is thicker.

9.  Once I am done blending the soup, I add the sausage back to the pot and I add the fresh cilantro.  I let it simmer a bit more on the stove and taste for seasonings and add what I think is missing.  Soup flavor is whatever you want it to be and by adding low sodium broth and not using canned beans, you have better control of the saltiness you want the soup to have.

10.  This soup is great with all kinds of toppings. A few of my favorites include shredded cheese, fresh cilantro, sour cream and tortilla strips.  Add whatever will give it an added pop of flavor!


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