Recipes in Rotation: Black Bean Soup

Rnr logoRecipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis — at least monthly and in some cases, every two weeks. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Today’s recipe is a Black Bean Soup

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It is no surprise that we are soup fans here in the Welch household. Even in the heat of Summer we can be found over a bowl of hot soup, but Winter is when they really shine, of course. This soup is a great one for cold Winter nights as it is “stick to the ribs” hearty with black beans, smoked sausage, rice and a spicy stock.


Check out How to Make Black Bean Soup by Douglas Welch on Snapguide.

Black Bean Soup

(See this recipe on


1 large white onion
3-4 cloves garlic
Leftover broccoli or cauliflower stalks (optional) 
Olive Oil
2-3 quarts jam, chicken or vegetable stock
4-6 cans black beans
2 cups diced ham or smoked sausage
1 cup white rice
2-3 tbsp chili powder
1 tsp dried basil
1 tsp creole seasoning mix like Zatarains
Pinch cayenne pepper
Pink red pepper flakes
1/4 tsp black pepper 


Peel onion and garlic. Roughly chop broccoli or cauliflower stalks. Add to food chopper. Chop to a fairly fine chop, as we will not be blending this later. Add 2-3 Tbsps olive oil to heavy pot over medium-high heat. Add the vegetables and sauté until soft and translucent. Once vegetables are soft, add stock and bring to low boil. Add rice and brand (including liquid) and reduce to simmer. Add spices. Add meat, if using. Adjust heat to your own taste. Simmer until rice is done and soup has come together into thick balance of stock, beans, rice and meat.

Serve soup hot with a topping of sharp cheddar cheese or sour cream and chopped green onions. 

12 servings.

More Soup recipes:


Previously in Recipes in Rotation:

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