Wow, May is nearly over – Memorial Day Weekend is going to be upon us before we know it! I don’t know about you, but I cannot believe that Spring is behind us already. Where the heck did it go? Okay, so we’ve got a few more weeks until the calendar says it’s Summer. But we all know Memorial Day is the start of the Summer Entertaining Season.
It’s official – soup weather is here. The chill of Autumn is in the air, and the sweet, smokey scent of wood burning in fireplaces lingers in the evening air. This is my all time favorite time of the year. Nothing compares to curling up on the sofa with a warm bowl of soup and my loving family all around me. Often Kiddo and I have a blanket over our laps. Comfort all the way. We love a fresh pot of soup to take the chill off the day.
This wonderful recipe is inspired by a recipe from William-Sonoma. Be it their tested recipes; ingredients or cooking equipment; you know William-Sonoma is a name you can trust. Naturally, I did my own tweaking, more sausage, less black bean and the introduction of corn.
The final soup was wonderful – all smoky, with wonderful big chunks of sausage and just a little kick from the cayenne pepper. When my guys sat down with soup spoons in hand and began to “slurp” their supper, all I could hear were a lot of “yums.” Thanks guys!
Smoky Sausage, Black Bean and Corn Soup
1 Tablespoon olive oil
1 Orange Bell Pepper, cored and diced
2 celery stalks, finely diced
1/2 Onion, finely chopped
4 Smoked Chicken Sausages, fully cooked
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 pinch Cayenne Pepper
3 cans Chicken Broth
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with juices
1 can (14 oz) corn, drained
Sea Salt to taste
Black Pepper to taste
Coin cut smoked Chicken Sausage. Set aside until ready to use.
In a heavy pot over medium-high heat, warm the olive oil. Add the bell peppers, celery and onion and sauté until the onion is tender, 5 to 6 minutes. Add the sausage and sauté until browned, about 2 minutes.
Add 3 cans of chicken broth. Season with the cumin, smoked paprika and a pinch of cayenne pepper.
Empty 1 can drained, rinsed black beans. Add tomatoes and corn. Stir and bring to a boil. Season with salt and pepper.
Lower heat to simmer. Let soup simmer gently for 20 minutes. Soup is now ready to serve. If desired, soup can continue to summer as much as 45 minutes. If too much liquid evaporates, thin soup with additional chicken broth.
When ready to serve, ladle into warmed soup bowls. Remember to scoop all the way down to the bottom of the pot so that each bowl has a nice helping of sausage and vegetables.