8 (1-cup) servings.

How to Make It

Step 1

Crumble sausage in a Dutch oven; add onion, carrot, celery, and garlic. Cook over medium-high heat 5 minutes or until sausage is browned and vegetables are tender, stirring frequently. Add 2 cans black beans, chicken broth, and next 7 ingredients.

Step 2

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.

Light and Luscious

Ratings & Reviews

A good stick to the ribs meal

October 13, 2015
This turned out wonderfully and was very easy to cook. I added spices and herbs to make it more Italian, like Oregano, Rosemary, Basil and more garlic. I used the whole small can of tomato paste cause I never use the left over in time. It was a very rich thick soup with a lovely aroma and got my son to the table without having to call. He likes thick soups so mashing the black beans was a great idea. Will definitely add this to the list of family favorites. I think I may put the left overs over rice.

ChefAmandaLynn's Review

March 25, 2010
Cumin and Italian Sausage, not a combination I had tried before, but it worked really well. Dont skip the step where you smash the beans, I think I would have liked the consistancy better had I done that.