Categories: Soup

Ingredients

• 2 Tbsp Extra virgin olive oil
• 1 Small red onion, diced
• 4 Cloves garlic, minced
• 1 Red bell peppers, diced
• 1 Green bell pepper, diced
• 4 cups Chicken stock
• 3 (15 oz) cans Black beans, rinsed and drained
• 2 tsp Ground cumin
• 2 tsp Garlic powder
• 2 tsp Dried oregano
• 1 Tbsp Chili powder
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground pepper
• 1 lb Smoked sausage, (fully cooked) cut in 1-inch slices
• Cilantro, optional
• Sour cream, optional
• Minced red onion, optional

Directions

1. Heat oil in a large pot set over medium-high heat.

2. Add the onion and cook, stirring often until beginning to soften, about 4 minutes.

3. Add the garlic and bell peppers and cook, stirring often, until the garlic is fragrant and bell peppers begin to soften, about 2-3 more minutes longer.

4. Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper. Turn the heat to high and bring to a boil. Once boiling, reduce the heat back down to medium-low and simmer for 10-15 minutes.

5. Using an immersion blender or stand blender, blend 1/3 of the soup. This step creates a thick, creamy texture to the soup.

6. Add the sausage to the soup and cook until the sausage is heated through.

7. Serve the soup topped with cilantro, sour cream and extra onion, if desired.

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