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Black Bean Soup [Immersion Blender]

Enjoy this hearty black bean soup, filled with the flavors of andouille sausage, garlic, onion and more.

  • Total Time2 Hours 2 Minutes
  • Yield
  • DifficultyIntermediate
Black Bean Soup

Dietary Interests

High Fiber, High Protein, Mediterranean
Manage Preferences

Submitted by

Vitamix

Ingredients

  • 2 Tablespoons extra virgin olive oil, optional
  • 12 ounces 350 g chicken andouille sausage
  • 4 cups 550 g white onion, peeled, cut into chunks
  • 2 cups 280 g carrots, cut into chunks
  • 2 cups 240 g celery stalk, cut into chunks
  • 3 small garlic cloves
  • 2 cups 225 g Poblano pepper, cut into chunks
  • 4 Tablespoon fresh thyme leaves
  • 2 Tablespoons chili powder
  • 6 Tablespoon 620 g roma tomatoes, cut into chunks
  • 8 cups 1.9 l vegetable stock
  • 62 ounces 1,755 g black beans, cooked, drained, rinsed
  • 2 teaspoons sea salt, optional
  • 1 teaspoon ground black pepper, optional
  • 2 Tablespoons 30 ml extra virgin olive oil
  • 12 ounces 350 g chicken andouille sausage
  • 4 cups 550 g white onion, peeled, cut into chunks
  • 2 cups 280 g carrots, cut into chunks
  • 2 cups 240 g celery stalk, cut into chunks
  • 3 garlic cloves
  • 2 cups 225 g poblano pepper, cut into chunks
  • 4 fresh thyme leaves
  • 2 Tablespoons chili powder
  • 6 620 g roma tomatoes, cut into chunks
  • 8 cups 1.9 l vegetable stock
  • 62 ounces 1.75 kg black beans, cooked, drained, rinsed
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper, optional
  • 2 Tablespoons extra virgin olive oil
  • 12 ounces 350 g chicken andouille sausage
  • 4 cups 550 g white onion, peeled, cut into chunks
  • 2 cups 280 g carrots, cut into chunks
  • 2 cups 240 g celery stalk, cut into chunks
  • 3 garlic cloves
  • 2 cups 225 g poblano pepper, cut into chunks
  • 4 fresh thyme leaves
  • 2 Tablespoons chili powder
  • 6 620 g roma tomatoes, cut into chunks
  • 8 cups 1.9 l vegetable stock
  • 62 ounces 1755 g black beans, cooked, drained, rinsed
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper, optional

Directions

    1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add chicken sausage, onion, carrots, celery, garlic, chiles, thyme and chili powder. Saute for 12-15 minutes, stirring occasionally, until onions are translucent. Add the stock, tomatoes and black beans and stir to incorporate.
    2. Simmer over medium-low heat for 1 1/2 hours.
    3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
    4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 2 minutes or until desired consistency is achieved.
    5. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.
    1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add chicken sausage, onion, carrots, celery, garlic, chiles, thyme and chili powder. Saute for 12-15 minutes, stirring occasionally, until onions are translucent. Add the stock, tomatoes and black beans and stir to incorporate. 
    2. Simmer over medium-low heat for 1 1/2 hours.
    3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
    4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 2 minutes or until desired consistency is achieved.
    5. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.
    1. Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add chicken sausage, onion, carrots, celery, garlic, chiles, thyme and chili powder. Saute for 12-15 minutes, stirring occasionally, until onions are translucent. Add the stock, tomatoes and black beans and stir to incorporate. 
    2. Simmer over medium-low heat for 1 1/2 hours.
    3. Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
    4. Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 2 minutes or until desired consistency is achieved.
    5. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.
Refine Your Recipe

Nutrition

1 serving (558 g)
Calories 300
Total Fat 8g
Total Carbohydrate 40g
Dietary Fiber 12g
Sugars 8g
Protein 17g
Sodium 930g
Saturated Fat 1.5g

Chef's Note

This is a large batch recipe that serves a group or can be frozen for later enjoyment. It may be scaled in half or quartered if desired.

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