A thick, satisfying, hearty soup; filling enough for dinner, light enough for lunch! Creamy, smooth, flavorful, with hickory and citrus notes. VEGETARIAN? No problem, omit the sausage and swap in veggie broth for chicken.
2carrots pealedchopped (¾ cup baby carrots may be substituted, chopped)
1bay leaf
1shake red pepper flakesor more if you like heat
1teaspoonsalt
1teaspooncumin
2teaspoonsdried Mexican Oregano
1teaspoonChili Powder
½cuporange juice
1tablespoonsherryI've also used Port, Marsala, any of the dry sweeter wines (optional)
1-2teaspoonsliquid smokeoptional, I like Hickory smoke
1limejuiced
4cupschicken broth or stockor vegetable broth if keeping vegetarian
1poundor package of Polish Kielbasa or Andouille Sausagesliced bite size
½cupfresh cilantro
SUGGESTED TOPPINGS
chopped cilantro
lime slices
avocado
sour cream
Crumbled Mexican or Jack cheese
Rice
Instructions
Drain and rinse black beans in colander and set aside to drain completely.
Heat oil in a medium-large soup pot over medium-high heat. Add onions, garlic, carrots and peppers, saute until soft and aromatic, about 10 minutes.
While veggies are sauteing, measure all spices and place in small bowl, set aside. Once veggies are soft, add black beans and spices and stir cooking for a minute or two to combine flavors.
Add chicken stock, orange juice, sherry, and liquid smoke; cook for 30 minutes on low heat.
Using an immersion blender (remove bay leaf first) blend until smooth (or use a regular blender, in small batches). Add sliced sausage, cilantro and lime juice, simmer until warm. Serve with variety of desired toppings, especially delicious with a small scoop of rice, sour cream and a squeeze of lime, topped with crumbled Cotija cheese.
Serve with warm tortillas and variety of desired toppings, topped with a squeeze of lime.
Notes
VEGETARIAN OPTION | Replace chicken stock with vegetable stock and omit sausage.