It is finally soup weather in Maryland. Our family LOVES soup and the truth is we don't really need cold weather to enjoy it in our home.
I needed a quick dinner and canned black beans were eye balling me in the cupboard. I buy canned beans to have on hand for emergency situations, like when our power goes out for a week or two. Unfortunately it happens more than I would like to say.
The chicken sausages just seemed like the perfect addition once I included them to the black bean soup.
Speaking of perfect additions, I will take this time to share some cute baby pictures of Finnley. She is a joy to have included in our family. To see my older children interact with her brings a smile to my face.
I will say though, going anywhere with our clan is weird. I never imagined myself with four kids and when we go to the mall or out to eat, we are big group; especially when two of our kids are adults. I wouldn't change it for the world, in fact, if I were younger I would have another one.
I love my family and kids. To me there is no other job I would prefer to have occupy my time and energy. I enjoy writing about food and taking pictures of food but I will have lots of time throughout my life time to devote to such things. My kids are only with us for a very short time.
This soup recipe was shared in Capital Style Magazine and so I shot this ingredient picture. I love that the recipe is simple, healthy and taste like a gourmet bowl of deliciousness-rich, thick and full of flavor.
Easy Black Bean and Sausage Soup
Servings: 4-6 bowls
Prep. Time: 10 minutes
Cook Time: 1 hour
2-15 oz. cans black beans, drained and rinsed
2 -16 oz cans of chicken broth
1 pound of smoked ham hocks (usually two hocks)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 Chicken and Cilantro Sausage Links (optional)
3 cups of prepared rice (optional)
Toppings: diced tomato, avocado, sour cream, grated cheese, cilantro
1. In a large pot add the first 9 ingredients.
2. Bring soup to a boil and then let simmer for 1 hour. The soup will thicken, veggies will cook and any meat on the ham hock will fall off.
3. Remove ham hock bones. Using a potato masher, mash soup a few times.
4. In a sauté pan, heat a small amount of oil. Slice the chicken cilantro sausages and fry on each side. Add to the soup. Serve.
**To stretch the soup, it can be served over rice. Top the soup with your favorite toppings.