Black Bean with Andouille Sausage Soup

Black Bean with Andouille Sausage Soup
Black Bean with Andouille Sausage Soup

Need some soup to warm and comfort you?  Look no further.  This Black Bean with Andouille Sausage Soup is about as perfect a soup for a cold day as you’ll ever find.  Give it some time to come together, and you’ll be so thankful you did.  Of course, you can subsitute olive oil and vegetable stock and omit the bacon, ham hocks and sausage to make this completely vegetarian and vegan…but in the H2FaL kitchen…we love some pork.  But, that’s up to you.  Okay…let’s get to it!  Black Bean with Andouille Sausage Soup is on!!

Black Bean with Andouille Sausage Soup

Course: Soup
Cuisine: Soup
Keyword: Black Bean and Sausage
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 people
Calories: 256 kcal
Author: Kris Longwell
Black Bean with Andouille Sausage Soup is about as comforting as they come. You'll need to start this the day before's not difficult, but so worth the time. Pure comfort.


  • 1 lb dried black beans
  • 4 strips thick slab bacon chopped
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 2 jalapeno peppers seeded and diced
  • 11 cups water
  • 1 large ham hock
  • 2 tsp Kosher salt
  • 1 tsp lemon juice
  • 1 lb Andouille sausage cooked (or smoked), and cut into 1/4" medallions.
  • Chicken stock as needed for thinning
  • Red onion chopped (for garnish)
  • Creme friache or sour cream (for garnish)
  • Peppers sliced (for garnish)
  • Steamed white rice


  1. Soak beans in pot overnight, then discard any beans that are floating on top of water.
  2. In a large pot (Dutch oven works well), cook bacon over medium heat until crisp...use a slotted spoon to place on paper towel-lined plate. Leave the bacon fat in the pot.
  3. Cook the onion, garlic and jalapeno in the bacon grease until translucent, about 8 minutes.
  4. Drain the black beans and then add to the cooked veggies.
  5. Turn the heat to low and add the water, ham hocks, salt and lemon juice.
  6. Simmer for 2 & 1/2 hours until thickened. (Add stock if becomes too thick).
  7. Sear the sausage in a separate skillet over medium high heat.
  8. Remove the ham hocks from the soup, and then add the cooked bacon and sausage.
  9. Add more chicken stock to reach the consistency of your liking.
  10. Adjust seasonings, as necessary.
  11. Serve with creme friache, onions, peppers and steamed rice.


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  • We are having a soup party this weekend and I would love to make your soup, but not being a “chef” I’m not sure of the how to extend it to 12 people. Would you be kind able to give me the recipe but for 12 people. Thanks you in advance.

    • Hi Jane!

      Thanks for reaching out. And a soup party? That sounds like our kind of party!! Yum! This soup actually makes a lot. If you want to provide a full bowl of soup for 12 people, then I’d increase to 1 1/2 lbs of dried beans, and 15 cups of water. Fry an extra couple pieces of bacon, and you’ll probably need a little more salt (1 teaspoon), but taste before you add to much seasoning. The sausage quantity should still be fine. If you’re going with a cup per person, the recipe with the original measurements should be fine. Let us know how it all turns out. Sounds GREAT!!! Best, Kris & Wesley

  • This is the first recipe I’ve made from your site. My husband is from the South and I’m from the Northwest. We both loved this! I’ll be making it monthly. Thank you!

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