Bacon and Sausage Black Bean Soup

Oxmoor House

9 (1-cup) servings.


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4 slices bacon
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, minced
3 (15-ounce) cans black beans, drained
2 (10 1/2-ounce) cans condensed chicken broth
1 (14 1/2-ounce) can whole tomatoes, drained and coarsely chopped
1/2 pound kielbasa sausage, sliced
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon pepper
1/2 cup plus 1 tablespoon sour cream
Fresh cilantro leaves (optional)


Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, and set aside, reserving drippings in pan. Saute onion, carrot, celery, and garlic in drippings 3 minutes or until tender.

Position knife blade in food processor bowl; add bacon and vegetable mixture. Process 1 1/2 minutes or until smooth. Wipe pan with a paper towel; add bacon mixture, 2 cans black beans, chicken broth, and next 8 ingredients.

Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream. Garnish with fresh cilantro leaves, if desired.

Created date

August 2009

Nutritional Information

Calories 292
Caloriesfromfat 47 %
Fat 15.1 g
Satfat 6.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.1 g
Carbohydrate 26.7 g
Fiber 0.0 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 821 mg
Calcium 0.0 mg