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Black Bean Soup [Immersion Blender]

Enjoy this hearty black bean soup, filled with the flavors of andouille sausage, garlic, onion and more.
Black Bean Soup

Submitted By:

Dietary Interests: High Fiber , High Protein , Mediterranean

Yield:

10 servings (4 l)

Total Time:

2 Hours 2 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings (4 l)

Total Time:

2 Hours 17 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Immersion Blender only

immersionBlender.png

Ingredients

  • 2 Tablespoons extra virgin olive oil, optional
  • 12 ounces (350 g) chicken andouille sausage
  • 4 cups (550 g) white onion, peeled, cut into chunks
  • 2 cups (280 g) carrots, cut into chunks
  • 2 cups (240 g) celery stalk, cut into chunks
  • 3 small garlic cloves
  • 2 cups (225 g) Poblano pepper, cut into chunks
  • 4 Tablespoon fresh thyme leaves
  • 2 Tablespoons chili powder
  • 6 Tablespoon (620 g) roma tomatoes, cut into chunks
  • 8 cups (1.9 l) vegetable stock
  • 62 ounces (1,755 g) black beans, cooked, drained, rinsed
  • 2 teaspoons sea salt, optional
  • 1 teaspoon ground black pepper, optional

Directions

  1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add chicken sausage, onion, carrots, celery, garlic, chiles, thyme and chili powder. Saute for 12-15 minutes, stirring occasionally, until onions are translucent. Add the stock, tomatoes and black beans and stir to incorporate.
  2. Simmer over medium-low heat for 1 1/2 hours.
  3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
  4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 2 minutes or until desired consistency is achieved.
  5. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.

Chef's Notes

This is a large batch recipe that serves a group or can be frozen for later enjoyment. It may be scaled in half or quartered if desired.

Ingredients

  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 12 ounces (350 g) chicken andouille sausage
  • 4 cups (550 g) white onion, peeled, cut into chunks
  • 2 cups (280 g) carrots, cut into chunks
  • 2 cups (240 g) celery stalk, cut into chunks
  • 3 garlic cloves
  • 2 cups (225 g) poblano pepper, cut into chunks
  • 4 sprigs fresh thyme leaves
  • 2 Tablespoons chili powder
  • 6 (620 g) roma tomatoes, cut into chunks
  • 8 cups (1.9 l) vegetable stock
  • 62 ounces (1.75 kg) black beans, cooked, drained, rinsed
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper, optional

Directions

  1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add chicken sausage, onion, carrots, celery, garlic, chiles, thyme and chili powder. Saute for 12-15 minutes, stirring occasionally, until onions are translucent. Add the stock, tomatoes and black beans and stir to incorporate. 
  2. Simmer over medium-low heat for 1 1/2 hours.
  3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
  4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 2 minutes or until desired consistency is achieved.
  5. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.

Chef's Notes

  • This is a large batch recipe that serves a group or can be frozen for later enjoyment. It may be scaled in half or quartered if desired.