Black Bean Soup with Andouille is one of our family’s favorite meals! Made with just a handful of simple ingredients, this is a great go-to hearty dinner.
This absolutely delicious black bean soup is one that we have been making for years! It’s one of Nathan’s and my favorite dinner recipes. It’s filling, delicious, and comes together really easily. I love that the first few steps take minutes, and then the pot just simmers away while you help kiddos with homework.
What is andouille sausage?
Andouille sausage is a smoked sausage, made mainly from pork, known for its robust and smoky flavor. While I love the signature flavor it adds to this easy black bean soup, any fully cooked smoked sausage will work in this recipe.
Black Beans
Using canned black beans is a convenient way to keep them in your pantry and save time from soaking them. Draining and rinsing the beans thoroughly is a crucial step in this recipe due to the high sodium of their packing liquid. Next, take one cup of the beans and use a fork to gently mash them. This helps to thicken the soup. If mashing them seems difficult, add a splash of chicken broth.
Using Dry Beans
If you’re into using dried black beans instead of the canned stuff, that’s cool too. Take about 2 1/4 cups of the dry beans and give them a good soak overnight. Then they will be ready for this hearty soup recipe.
How to Make Black Bean Soup With Sausage
This soup comes together in one pot on the stove. Here is a brief overview of how to make it. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Cook the sausage. Add the andouille sausage to your soup pot with olive oil and sauté until lightly browned.
- Add the chicken stock. Scrape up the browned bits.
- Mash the black beans. Take the cup of reserved black beans and mash them with the back of a fork in a bowl.
- Add the rest of the ingredients to the soup. Add all of the beans along with the chopped potatoes, spices, salt, and pepper.
- Cook the soup. Bring the soup to a boil and then reduce it to a simmer for about 15 minutes, or until the potatoes are soft. Taste and add more salt and pepper as needed. Enjoy!
Making it in the Crockpot
To make this easy black bean soup recipe in the crockpot, follow the recipe through step three. Then add all of the ingredients to your slow cooker and cook on low for four to six hours or until the sweet potatoes are tender.
Tips and Tricks
- Dice your sweet potatoes into small, even-sized pieces for quick and even cooking time.
- Be sure to scrape up the browned bits–they add such great flavor.
- If mashing your black beans is difficult, add a little of the chicken stock to this to make it easier to mash.
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power or on the stovetop over low heat until heated through.
Freezing Soup
Freezing soup is a convenient way to have homemade meals ready at a moment’s notice, and this one is a great one to freeze! Using airtight and freezer-safe containers or resealable plastic bags designed for freezing, transfer the soup once it has cooled. Be sure to leave some room at the top for it to expand. I love to freeze soup in individual portions to make it easier to thaw only what I need.
When you are ready to eat your frozen soup, let it thaw in the refrigerator. Reheat on the stove or in the microwave on half power, stirring occasionally to ensure even warming.
What to Serve with Black Bean Soup
- Chopped Salad: I love a soup and salad combo for dinner.
- Beer Bread: This is so easy to make and is perfect to go with any soup recipe.
- Wedge Salad: The cool flavors of this recipe will balance the spice and heat of this soup in the best way.
If you make this black bean soup recipe, let me know what you think by leaving a comment below!
Black Bean Soup with Andouille
Ingredients
- 1 tablespoons olive oil
- 12 ounces andouille sausage (any fully cooked smoked sausage will work here)
- 5 cups chicken stock
- 45 ounces canned black beans drained and rinsed (1 cup set aside)
- 2 large sweet potatoes rinsed, peeled, and diced
- 2 tablespoons cumin
- 2 teaspoons coriander
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon black pepper
Instructions
- In a large Dutch oven (or heavy-bottomed pot) over medium heat, add the olive oil. Add the andouille sausage and sauté until lightly browned.1 tablespoons olive oil, 12 ounces andouille sausage
- Add the chicken stock, scraping up the browned bits.5 cups chicken stock
- Take the 1 cup reserved black beans and in a bowl mash them with the back of a fork. If need be, you can add a little of the chicken stock to this to make it easier to mash.45 ounces canned black beans
- Add all of the beans to the chicken stock. Then add in the chopped potatoes, spices, salt, and pepper.2 large sweet potatoes, 2 tablespoons cumin, 2 teaspoons coriander, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Bring the soup to a boil and then reduce it to a simmer. You should still be able to see grape-sized bubbles. Simmer for 15 minutes or until the potatoes are soft. Taste the soup and add more salt or pepper as desired. Serve and enjoy.
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