Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Smoky Black-Bean Soup with Sausage 5.0 (4) 4 Reviews By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on January 25, 2022 Rate PRINT Share Prep Time: 20 mins Total Time: 40 mins Servings: 4 Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes. Ingredients 2 tablespoons vegetable oil 2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup) 1 bunch scallions, sliced (1 cup) ¼ cup thinly sliced celery (from 1 stalk), plus leaves for serving ½ teaspoon dried thyme 1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen 2 cans (each 15 ounces) black beans Kosher salt and freshly ground pepper 2 tablespoons sour cream, for serving Watercress, for serving (optional) Directions Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water. Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper. Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve. Nico Schinco Originally appeared: Martha Stewart Living, December 2021 Rate It PRINT