Spicy Black Bean Soup With Cajun Sausage

  • 1 T. olive oil
  • 12 to 16 ounces Andouille or spicy sausage, thinly sliced
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced, about 1/2 cup
  • 2 T. diced jalapeno peppers
  • 4 c. beef broth
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 2 T. lemon juice
  • 1/4 tsp. dried leaf thyme
  • 1 tsp. Cajun seasoning
  • Salt, to taste
  • 1/4 tsp. pepper

Heat the olive oil in a large saucepan or Dutch oven. Add the sausage and cook over medium heat until it is browned. Add the onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender. Add the garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes.

Serve with cornbread or crusty rolls.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour
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