Brrr!! It is unusually cold down here in the South and I’m doing my best to stay warm! We had a bunch of ice dumped on us yesterday, which meant I was staying put. On a bitter cold “snow day”, I love to be in the kitchen preparing a warm and cozy dinner. I just bought some hot sausage from the Farmer’s Market on Saturday, so I thawed that out and cooked up this delicious & healthy soup. You get fiber and protein from the beans, as well as a good dose of vitamin C and carotenoids (valuable antioxidants) from the tomatoes and red bell pepper. I also made some gluten-free cornbread to go along with it. Bon appetit!
(I really need to get better at taking more pictures when I cook…)
Spicy Sausage & Black Bean Soup
- 1 lb. hot ground sausage (you could use mild if you prefer)
- 1 Tbsp. olive oil
- 4 red bell peppers, diced
- 3 celery ribs, diced
- 1 onion, finely chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 4 cups vegetable broth
- 2 cans black beans, rinsed and drained
- 1 can diced tomatoes w/juice
- Water or vegetable broth, as needed
- Coarse kosher salt & freshly ground pepper
In a medium skillet, over medium-high heat, brown sausage; drain off excess fat and set aside. In a heavy medium pot over medium-high heat, warm the oil. Add the bell peppers, celery, and onion. Saute until vegetables are tender, 7-8 minutes. Add the cumin and paprika, stir for 1 minute. Add the tomatoes, beans, browned sausage, and 4 cups broth. Bring soup to a boil; reduce heat and simmer for 45 minutes. If you prefer a thinner soup, add more broth or water, if you’d like, until desired consistency. Season with salt & pepper.
Recipe adapted from one of my favorite cookbooks, Weeknight Fresh + Fast by Kristine Kidd.
What are some of your favorite cold-weather meals?