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
- 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
- Soak beans in pot overnight, then discard any beans that are floating on top of water.
- 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.
- Cook the onion, garlic and jalapeno in the bacon grease until translucent, about 8 minutes.
- Drain the black beans and then add to the cooked veggies.
- Turn the heat to low and add the water, ham hocks, salt and lemon juice.
- Simmer for 2 & 1/2 hours until thickened. (Add stock if becomes too thick).
- Sear the sausage in a separate skillet over medium high heat.
- Remove the ham hocks from the soup, and then add the cooked bacon and sausage.
- Add more chicken stock to reach the consistency of your liking.
- Adjust seasonings, as necessary.
- Serve with creme friache, onions, peppers and steamed rice.