Black Bean and Sausage Soup

1. 1

   Skin and cut the sausage into small pieces, do not cut the bacon if you use it, it will be easier to remove if desired.

2. 2

   Also, suggest taking trimming some of the fat from the bacon.

3. 3

   In a large dutch oven, heat olive oil and brown both sausage and bacon.

4. 4

   Remove sausage and bacon from pot and place in a paper towel lined bowl to drain.

5. 5

   In the hot fat add the onion and garlic salt and stir occasionally, add garlic and stir for another 2 minutes.

6. 6

   Add remaining chopped vegetables and herbs and more salt.

7. 7

   Continue to stir until veggies are coated in fat and have started to become slightly translucent.

8. 8

   Add tomatos and stir for a couple minutes.

9. 9

   Return the sausageto the pan and add the stock and water, bring to a rolling boil and reduce heat.

10. 10

    Simmer for 15 minutes, or until celery and carrots are tender.

11. 11

    Add black beans and cook 15-20 minutes longer.

12. 12

    .

13. 13

    Serve with a prepared crusty bread with parmesean or croutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.