Smoky Black Bean Soup With Sausage
A quick soup that starts with basic canned black beans. Adding andouille sausage and canned fire-roasted tomatoes brings a delicious depth of flavor in just 40 minutes.
Ingredients
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2 tablespoons vegetable oil
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2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup)
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1 bunch scallions, sliced (1 cup)
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¼ cup thinly sliced celery (from 1 stalk), plus leaves for serving
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½ teaspoon dried thyme
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1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
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2 cans (each 15 ounces) black beans
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Kosher salt and freshly ground pepper
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2 tablespoons sour cream, for serving
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Watercress, for serving (optional)
Instructions
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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.
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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.
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Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.
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