Sausage and Black Bean Soup
Yield: 6 servings
Cook Time: 15-30 minutes (depending on rice used)
Tips: Quick cooking white rice cook roughly 15 minutes faster than brown or other slower cooking rice, so be sure to adjust soup's cooking time accordingly. If you prefer a soup with a thinner broth, rice can be omitted.
Ingredients
- 2 tablespoons oil
- 1 cup chopped onions
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1 lb. sausage links, cut into 1/2-inch-thick pieces
- 2 15-oz. cans black beans, undrained
- 1/4 cup rice (white, brown or other)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 cup orange juice
Directions
Heat oil in a large saucepan over medium heat until hot. Add onions and sausage and cook, stirring occasionally, until onions appear tender and slightly golden and sausage pieces are lightly browned (about 10 minutes). Stir in garlic cumin and cayenne
pepper. Cook briefly, being careful to not allow garlic to turn brown.
Stir in beans with their liquid, rice, chicken broth, orange juice, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes if using white rice, or 30 minutes if using brown or other longer cooking rice. (Soup broth will thicken the longer it cooks.)
Stir in beans with their liquid, rice, chicken broth, orange juice, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes if using white rice, or 30 minutes if using brown or other longer cooking rice. (Soup broth will thicken the longer it cooks.)