Smoky Black Bean and Kielbasa Soup
Hearty one-pot soup combining creamy black beans, smoked sausage, and aromatic vegetables in a savory broth. The dish balances earthy beans with spicy heat from red pepper flakes and the deep smokiness of kielbasa. Serve as a weeknight dinner or casual gathering main, paired with crusty bread and toppings. This version incorporates pre-cooked sausage for concentrated flavor, distinguishing it from simpler preparations that skip browning.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoon extra virgin olive oil(optional)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 red bell pepper, chopped
- 2 tablespoon garlic, pressed or minced
- 2 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can diced tomatoes, undrained
- 1 quart chicken stockvegetable stock1:1vegetarianFull guide →
- 1 teaspoon ground coriander
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon red pepper flakes(optional)
- salt, to taste(optional)
- 1 pound kielbasa or smoked sausage, halved lengthwise and sliced
- 3 tablespoon dry sherry
Instructions
- 1
Heat olive oil in a Dutch oven or stockpot over medium heat.
- 2
Saute onion, celery, bell pepper, and garlic until tender.
- 3
Add drained black beans, undrained canned tomatoes, chicken stock, coriander, red pepper flakes, and salt.
- 4
Bring to a boil, then reduce heat, cover, and simmer for at least 30 minutes.
- 5
Meanwhile, cook kielbasa in a nonstick pan until browned, then drain and set aside.
- 6
Stir sausage and dry sherry into the soup.
- 7
Simmer 2-3 minutes until heated through.
- 8
Serve with sour cream, shredded cheddar, and crusty bread.
Tips
Brown the sausage separately for deeper color and concentrated flavor rather than adding raw to the pot.
Simmer the soup longer than the 30-minute minimum to allow flavors to meld and beans to soften further.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months; thaw overnight before reheating.
Prepare through step 4 up to 2 days ahead. Add sausage and sherry just before serving.
Ladle into bowls. Top with sour cream, shredded cheddar cheese, and crumbled bacon if desired. Serve with crusty bread for soaking up broth.
Common Mistakes
Skip browning the sausage to avoid bland, pale meat that fails to add depth to the broth.
Drain canned tomatoes to avoid watery, thin-bodied soup; use undrained for body.
Substitutions
FAQ
Can I use canned or frozen sausage instead of fresh kielbasa?
Yes. Pre-cooked varieties require only heating through in step 6. Reduce the cooking time in the nonstick pan to 2-3 minutes.
What if I don't have dry sherry on hand?
Substitute dry white wine, vermouth, or omit entirely. The sherry adds subtle sweetness and acidity; substitutes work equally well.
How long does the soup keep and can I freeze it?
Refrigerate covered up to 4 days. Freezes well for 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.