Black Bean and Sausage Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings


  • 2 tablespoons olive oil
  • 1 large onion diced
  • 5 cloves garlic diced
  • 1 large carrot chopped
  • 1 stalk celery chopped
  • 6 sausages spicy or sweet, cut into 1 inch cubes
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • Sea salt and freshly ground black pepper to taste
  • 2 15-oz. cans black beans drained and rinsed
  • 5 cups low sodium chicken broth
  • 1/2 cup low fat sour cream


  • In a large pot, heat olive oil over medium heat and saute onion, garlic, carrot and celery 5 to 7 minutes. Add sausages and saute 5 to 7 more minutes until browned. Add cumin, chili powder, sea salt and freshly ground black pepper to taste, black beans and chicken broth and simmer for 25 to 30 minutes.
  • Serve soup with sour cream.


SERVING SUGGESTION: Sliced beef steak tomatoes and warm buttered corn muffins.
VEGETARIAN: Use soy sausage instead of sausage links and vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure the chicken broth and sour cream are gluten free.
NUTRITION: 507 Calories; 19g Fat; 31g Protein; 55g Carbohydrate; 13g Dietary Fiber; 27mg Cholesterol; 734mg Sodium. Exchanges: 3 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
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