Smoky Black-Bean Soup with Sausage

Prep Time:
20 mins
Total Time:
40 mins

Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.


  • 2 tablespoons vegetable oil

  • 2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup)

  • 1 bunch scallions, sliced (1 cup)

  • ¼ cup thinly sliced celery (from 1 stalk), plus leaves for serving

  • ½ teaspoon dried thyme

  • 1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen

  • 2 cans (each 15 ounces) black beans

  • Kosher salt and freshly ground pepper

  • 2 tablespoons sour cream, for serving

  • Watercress, for serving (optional)


  1. Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.

  2. Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.

  3. Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

    smoky black-bean soup with sausage
    Nico Schinco
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