The flavors of this soup have a Cuban influence. The sausage is enhanced by the fennel and the garlic gives it the extra umph that makes it a great soup. The tomatoes add a freshness and the sour cream smoothes everything and brings the flavors together. I garnished the soup with green onions even though it doesn't call for it in the recipe. They added a nice fresh flavor that goes well with the tomatoes.
Garlic, Black Bean, and Sausage Soup
12 oz bulk mild Italian sausage
1 ½ cups chopped onion
10 cloves garlic, minced
½ tsp fennel seed, crushed
2 15 oz cans black beans, rinsed and drained
1 14 ½ ounce can beef broth or stock
Dash ground red pepper – optional
¼ cup sour cream
2 cups chopped tomatoes
2 tbsp snipped fresh oregano
In a large saucepan cook sausage, onion, garlic, and fennel seed over medium high heat for 10 to 12 minutes or until sausage is thoroughly cooked. Drain well.
Stir in the black beans and beef broth. Bring to boiling, reduce heat. Simmer, covered for 15 minutes.
Meanwhile, if desired, stir the red pepper into the sour cream. Cover and refrigerate until ready to serve.
Just before serving, stir the tomatoes and oregano into soup; heat through. Top each serving with sour cream mixture.
This recipe is easy, tasty, and marvelous. While it tastes great the first night, try doubling it so that there are leftovers – they taste great too!
This will hopefully be the first of many soup entries for the winter season. I would love to hear some ideas for soups as well. Send me your links for soups that you like to cook! I will put them on my blog!