5.0 from 12 votes
Black Bean with Andouille Sausage Soup
Black Bean with Andouille Sausage Soup is about as comforting as they come. You'll need to start this the day before serving...it's not difficult, but so worth the time. Pure comfort.
Prep Time
20 mins
Cook Time
3 hrs
Additional Time
12 hrs
Total Time
15 hrs 20 mins
Servings: 8 people
Calories: 311 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 lb dried black beans
- 1 lb andouille sausage cooked (or smoked), and cut into ¼" medallions.
- 4 trips Bacon thick sliced, roughly chopped
- 1 large onion chopped
- 2 Jalapeno peppers seeded and diced
- 4 cloves garlic minced
- 11 cups water
- 1 large ham hock or any type of ham bone(s)
- 2 teaspoon kosher salt
- 1 teaspoon lemon juice
- chicken stock as needed for thinning
- red onion chopped, for garnish
- sour cream or crème fraîche, for garnish
- peppers sliced, for garnish
Instructions
- Soak beans in a large pot overnight, then discard any beans that are floating on top of the water. Drain the beans into a colander and clean out the pot with a paper towel.
- Over medium-high heat, sear the sausage in the pot until browned and slightly crispy on the outside. Use a spoon to transfer the seared sausage to a paper towel-lined plate. Set aside.
- In the same pot, cook bacon over medium heat until crisp. Use a slotted spoon to place on a paper towel-lined plate. Leave the bacon fat in the pot.
- Cook the onion and jalapeño in the bacon grease until translucent, about 8 minutes. Add the garlic and cook for another 30 seconds, stirring often.
- Add the drained black beans to the pot with the sautéed veggies.
- Turn the heat to low and add the water, ham hocks, salt, and lemon juice.
- Simmer for 2½ hours until thickened. (Add stock or water if becomes too thick).
- Remove the ham hocks from the soup, and then stir in the cooked bacon and sausage.
- Add more chicken stock or water, if necessary. Taste and add more salt, if desired.
- Serve with sour cream, chopped red onions, and peppers on the side.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- If you don't have time to soak the beans overnight, you can place them in a pot just covered with water. Bring it to a boil, and then lower the temperature to medium-low and simmer for 1 to 3 hours, until the beans are tender. If using canned beans, go with four 15 oz cans drained. Just skip the portion of the recipe regarding soaking the beans.
- The soup will keep in the fridge, covered, for up to 5 to 6 days. We think it's even better the next day or two after preparing it. It can be frozen for up to 3 months. Thaw and reheat on the stove for at least 30 minutes, until simmering and fully heated through.
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
29g
(10%)
Protein
19g
(38%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
38mg
(13%)
Sodium
887mg
(37%)
Potassium
818mg
(23%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
56IU
(1%)
Vitamin C
4mg
(4%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 887mg | 37% |
| Potassium | 818mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.