Recipe by: Lisa Prince
Black Bean Soup
A great hearty soup for the winter. If you prefer a really spicy black bean soup, then omit the polka kielbasa and use 1 lb. of spicy sausage or add some Chorizo. This would also be delicious served over rice.
Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes
Meal Type: Entree
NC Ingredients: Pork, Turkey Kielbasa, peppers
Ingredients
Black Bean Soup:
Garnish/Topping:
Directions
Black Bean Soup:
In a large sauce pan over medium high heat, add the olive oil and cook the sausages and polka kielbasa until browned. Remove from pan.
Put in the pan; onion, garlic, jalapeno, Serrano, paprika, salt, and pepper. Cook until the onions are translucent, 5-6 minutes. Increase the heat and add the black beans and chicken stock until the liquid begins to bubble.
With a submersible blender, puree approximately ½ the mixture or you can ladle ½ the mixture into a blender or food processor and mix until smooth then return to the pot.
Garnish/Topping:
To make the garnish/topping: in a small food processor combine the avocado, sour cream, lime juice, zest, ¼ cup cilantro and salsa. Process until desired consistency is obtained. Garnish soup with additional sprig of cilantro.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.