Wicked Black Bean and Ghost Pepper Sausage Soup

Unbelievably flavorful with well-balanced spice and made with locally owned and operated Queen City Sausage - you have to try this Wicked Black Bean and Ghost Pepper Sausage Soup.

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 367kcal

Author Jill McOwen

Ingredients

2 tbsp unsalted butter
2 links Queen City Wicked Ghost Pepper Smoked Sausage chopped
3 cloves garlic minced
1 tsp salt
1/2 tsp smoked paprika
1/2 tsp cumin
1 15 oz can petite cut diced tomatoes drained
2 15 oz cans black beans drained
3 cups chicken broth
1 bay leaf
juice of 1/2 lime
chopped fresh cilantro, shredded cheddar cheese, sour cream

Instructions

In a food processor or blender, blend together about 3/4 cup of the black beans with one cup of the chicken broth. Set aside.
In a large soup pot, melt the butter over medium high heat. Add the chopped ghost pepper sausage links to the pot. Cook for about five minutes, stirring occasionally, until starting to brown.
Stir in the garlic, salt, smoked paprika and cumin. Cook for about one minute, until garlic is fragrant.
Add the drained tomatoes, the black beans, the blended bean and chicken broth mixture, the remaining 2 cups of chicken broth and the bay leaf.
Bring the soup to a low boil. Reduce heat to simmer and let the soup simmer until starting to thicken, about 20 - 25 minutes.
Remove the bay leaf from the soup. Stir in the fresh lime juice.
Top each bowl of soup with the chopped fresh cilantro, shredded cheddar cheese and sour cream.

Nutrition