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Black Bean and Hickory Smoked Sausage Soup

Yield 9 servings


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup yellow onion, 1/4 dice
  • 1 cup celery, 1/4 dice
  • 2 cups carrots, 1/2 dice
  • 1 package Jimmy Dean Hickory Smoked Roll Sausage, cooked, crumbled, drained
  • 32 ounces chicken stock
  • 45 ounces cooked canned black beans
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 8 tablespoons sour cream
  • 8 tablespoons red bell pepper, 1/4 dice

How to Make It

  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a small pot on medium heat. Place the yellow onion, celery, carrot and sausage into the pot and cook for 5 minutes on low heat. Add the chicken stock and black beans to the pot and bring to a simmer on medium-high heat. Add salt and pepper. Once soup is at a simmer, reduce heat to low and continue to simmer for half an hour. After the soup has simmered for 30 minutes, blend the soup in a blender for 5 minutes. Garnish with red bell pepper and sour cream. Divide the garnish equally among each portion.