Easy Black Bean & Spicy Turkey Sausage Soup

black bean soupInspired by Tyler Florence’s Food 911 Episode, Viva Venezuela, this super fast, super delicious black bean soup is good for you, and incredibly tasty. We made it in a pressure cooker, but you can use a Dutch oven or large pot-it will simply take a bit longer.

Serve with sourdough garlic bread, and garnish with cheese and cilantro.

Black Bean & Spicy Turkey Sausage Soup

  • 2 cups (about 1 pound) dried black beans, picked over, and rinsed
  • 2-3 links of Spicy turkey sausage (2/3 of a lb)
  • 4 cloves garlic, crushed
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 1 medium onion, diced
  • 3 tablespoons extra-virgin olive oil
  • 2 cups of organic vegetable broth
  • 4 cups water
  • Sea salt and freshly ground black pepper
  • Shredded low fat cheddar cheese
  • Cilantro

Directions

Rinse the beans and put them into a non-metallic container or bowl. Fill with water, and soak for overnight, or for at least 15 minutes in water with 1/2 tbs lemon juice. (This helps to break down the enzymes in the beans, making them more digestible!) Drain, rinse, and set aside.

In a 6-quart pressure cooker* over medium-high heat, pour in 3 tablespoons oil. Add the sausage and onions and cook until the onions are wilted and the sausage is browned, about 5 minutes.

Toss in the garlic, thyme, and bay leaf and cook for 1 minute more. Add the beans and stir well.  Pour in the water and broth together; add the remaining tablespoon of oil, and stir again.

Cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes.

Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer’s directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and thyme stems, and discard. Taste and adjust seasoning, adding salt and pepper as needed.

Note: The soup will be a bit liquid at first. Just let it sit on the stove for a few minutes if you prefer thicker soup. It’s also perfect reheated the next day.

*We used the Sitram Pressure Cooker with Timer for this recipe.

About Editor

Cassandra Rosen is the co-founder and Editor for Crave Local Media Network, an internationally recognized food, wine, and lifestyle blog. With a diverse career spanning from advisory for US and international hedge funds, followed by nearly a decade in design and architecture, Cassandra has put her expertise at understanding buyer purchasing patterns and strategic partnerships to work for highly successful startups, as well as Fortune 500 brands. Along with her husband, she is now co-founder and lead partner at FK Interactive, a wine and spirits brand consulting and product development agency, located in Winter Park, Florida. She specializes in consumer analytics and strategic partnerships, and believes in supporting startups, whenever possible.
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  1. […] tried everything from a French Lentil Kale Stew, this Lemon & Olive Chicken recipe, to a Pressure Cooker Black Bean Soup with Turkey Sausage, and an attempt at a chicken and rice dish that turned into more of a vegetable risotto vs. the […]

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