Hearty Black Bean Soup

Perfect for a chilly night

The winter weather here in California has been so inconsistent. It’s sunny and warm one week and cold, wet, and windy the next. On cold, windy days, I find myself gravitating towards hearty soups, and on one recent Sunday, I knew it was time to make a big pot of some. I scrounged around in my pantry, discovered I had several cans of beans, and created this delicious black bean soup. The recipe isn’t complicated and contains many pantry staples. I jotted down the ingredients to recreate it another day, and now I’m sharing the recipe with you. 🙂

This isn’t the exact photo of the soup-I forgot to take one! (It’s a vegan black bean soup)

Everyday Natalie

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Hearty Black Bean Soup

2 tablespoons olive oil

1 onion, chopped

1 package chicken sausage, sliced

3 garlic cloves, finely chopped

1 teaspoon salt

2 tablespoons cocoa powder

1 tablespoon cumin

1 small can chopped green chiles

3 cans black beans

1 8-ounce can tomato sauce

1 quart chicken broth

salt & pepper

1. In a Dutch oven or heavy pot, heat 2 tablespoons olive oil over low to medium heat. Add the onion and sausage and cook, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes. Add the garlic and salt and cook until fragrant, about 30 seconds. Don’t burn the garlic!

2. Add the cocoa powder and cumin and sauté for 1 minute.

3. Stir in the green chiles, black beans, tomato sauce, and broth. Bring to a boil over high heat, then lower the heat and simmer for 45-60 minutes. Season with salt and pepper to taste.

4. Add toppings: cilantro, green onions, sour cream, and/or chopped avocado.

5. Enjoy!

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"To feel safe and warm on a cold, wet night, all you really need is soup." - Laurie Colwin

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This hearty soup was exactly what I needed that cold evening. It’s a comforting meal and perfect for those nights when you crave something cozy. You can find other soup recipes here: 10 Delicious Soups I Make All the Time.

What’s your go-to dinner on a chilly night?

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