Easy Black Bean and Sausage Soup
Dairy-Free Gluten-Free Paleo
- 6 oz Coleman Natural Polish Kielbasa, sliced ½ -inch thick
- 2 teaspoons olive oil
- 1½ cups chicken broth
- 2, 15-oz cans black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon ground cumin
Optional toppings include: sour cream, chopped cilantro, chopped avocado, crushed tortilla chips, shredded cheddar cheese or chopped fresh tomato.
1 Cut the sausage in half lengthwise, and then slice into 1/4- to 1/2-inch half moons.
2 Heat the oil in a large saucepan over medium heat, and brown the sausage on both sides. Remove to a plate.
3 Pour the chicken broth into the pan, and stir to deglaze. Add the drained black beans, salsa, and cumin. Bring to a simmer and cook for 5 to 10 minutes.
4 Remove approximately half the soup to a blender and blend until smooth. (The soup will be extremely hot, so please use caution when blending. You may also use an immersion blender to do this right in the saucepan.)
5 Return the pureed soup to the pan along with the cooked sausage. Heat through, and enjoy with toppings of choice.