Portuguese Sausage & Black Bean Soup

Portuguese Sausage & Black Bean Soup - 2 Guiding Stars

Active Time

40 min.

Total Time

1 hour

Servings

6 (740 g)

This soup can be made up to three days in advance; in fact, its flavor matures after a night in the fridge. Scallions, cilantro, and lime make lovely garnishes if you’d like a little green to brighten up the dish.

Ingredients

2 Tbsp. olive oil, divided
2 yellow onions, finely chopped
2 celery stalks, finely chopped
1 bell pepper, finely chopped
½ jalapeño, seeded and finely chopped
½ tsp. salt
2 tsp. oregano
1 tsp. cumin
2 bay leaves
1 (4 oz.) can diced fire-roasted mild green chiles
1 recipe Homemade Sausage, Chorizo-style
2½ quarts low-sodium chicken broth
2 (15 oz.) cans low-sodium black beans, drained
1 (15 oz.) cans low-sodium black beans, undrained
Pepper to taste

Directions

In a large heavy-bottomed pot, heat 1 tablespoon oil over medium-high. Add the onions, celery, bell pepper, jalapeño, and salt and reduce heat to medium-low. Cook the vegetables until soft (12-15 minutes).
Add the oregano, cumin, and bay leaves. Cook until fragrant (1-2 minutes). Remove the vegetable mixture to a dish and return the pot to the stove.
Heat remaining 1 tablespoon oil until hot, add the chorizo to the pan and sauté, stirring frequently, until the meat is golden brown (6-8 minutes). Drain the excess fat and discard.
Return the vegetable mixture to the pan with the chorizo. Add remaining ingredients, reduce heat to medium-low, simmer to combine flavors, heat beans, and reduce liquid (15-20 minutes).
Serve hot or freeze in small batches for future meals.

Nutritional analysis per serving: Calories 375; Total Fat 13g (17% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 48mg (16% DV); Sodium 835mg (36% DV); Total Carbohydrate 35g (13% DV); Dietary Fiber 13g (46% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 20% DV; Thiamin 80% DV; Niacin 60% DV; Copper 45% DV.