Black Bean, Kale, and Sausage Soup

Puréeing black beans is an amazing way to make a soup stock. Most soup stocks require many hours of simmering to create a full flavored broth. But this recipe only takes an hour of simmer time to give you a soup that has a big, rich flavor. Just remove the sausage if you want to make this vegetarian style. I’m a fan of canned beans, but feel free to use your favorite style of beans.

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Servings: 6

Prep Time: 00:10

Cook Time: 01:00


2 tablespoons butter

1 large yellow onion, chopped

2 tablespoons minced garlic

2 16 ounce cans black beans

4 cups chicken or vegetable stock, or water

1 tablespoon cumin

1/4 cup cayenne pepper sauce


1 pound spanish style sausage, like chorizo (avoid italian flavors)

1 cup carrots, chopped

1 cup celery, chopped

3 cups fresh kale, chopped

1/2 cup fresh cilantro, chopped

2 tablespoon fresh squeezed lime juice


1In a medium size pot or kettle, melt the butter over medium heat. Add the onions and garlic and simmer for 3 to 4 minutes until onions are soft.

2Add the beans (and juice from can), stock (or water), cumin and pepper sauce to the pot and simmer for 15 minutes.

3Meanwhile, in a medium sized sauce pan, cook the sauge. If your sausage is cased in a link, remove the casing and ground up the sausage while cooking. Slightly cook and brown the sausage, about 5 minutes. After browning the sausage, remove from heat and drain excess fat.

4After the stock has simmered for 15 minutes, turn off the heat, and remove half of the stock - including half of the beans and onions - from the pot and pour it into a separate bowl. Using an immersion blender, drink blender, or food processor, purée the stock and beans. Depending on the size of your mixer or food processor, you may need to purée in small batches. After you purée the soup, return it to your original stock pot.

5After you have pureed half of the stock, return the pureed stock to your stock pot and bring your soup back to a simmer.

6Add the sausage, carrots and celery to the pot and bring the soup to a near boil, then reduce heat and simmer for 30 minutes.

7Add the Kale to the soup and simmer for another 10 minutes.

8Turn off the heat, mix in the lime juice & cilantro into the soup, and serve.

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