Mmm more soup! Kris and I have definitely been on a soup kick lately. Great thing about soup – you can use whatever is in your pantry and come up with something good. Tonight I saw we had a couple cans of black beans and some kielbasa in the fridge so this is what I came up with. I am calling this my ‘base black bean kielbasa soup’, not too many ingredients but still tasty. You could easily change this up – Use salsa instead of the diced tomatoes, add some fresh corn to the mix and you would have a more southwest version.
Just some basic ingredients in here tonight. Gather everything up and start chopping. I like to get everything diced, sliced and open before even getting out the pan.
Heat some olive oil in a large dutch oven, toss in the kielbasa and brown for about 3 minutes. Now add the onion and peppers, cook 5 minutes more. Add garlic and cook for 1 minute. Here is when the house begins to smell soooo good!
Next add the tomatoes and drained black beans. Stir and cook for a couple of minutes. Add enough stock to cover (or as much as you like), add spices stir and bring to boil. Reduce heat to simmer and cook for 30 minutes. That is it! Grab a large bowl and serve. Top with cheese, sour cream or anything that makes you feel good. Cheers!
Ingredients:
1/2 onion, diced
1 pepper (any color), diced
1 serano pepper, finely chopped
2 cloves garlic, minced
1 kielbasa
1 can diced tomatoes
2 cans black beans, drained and rinsed
3-4 cups chicken stock
1 tsp Italian seasoning
1 tsp chili powder
salt and pepper, to taste
1 T olive oil
Directions:
Heat olive oil in large dutch oven over medium heat. Add kielbasa and cook for 3 minutes. Add onion and peppers, cook 5 minutes. Add garlic and cook for 1 minute, until fragrant. Add tomatoes and beans. Stir and cook for a couple minutes. Add stock and spices, bring to boil. Reduce heat and simmer 30 minutes. Serve in large bowls and enjoy.