If you do not know what a CSA is it is Community Supported Agriculture. You basically pay a fee and buy "shares" into the farm in exchange you receive fresh vegetables from them weekly. It is a good way to try new vegetables while supporting local farming. I love it but there is one thing I am not loving about it right now and it's the turnips. I guess I am not a turnip fan and they keep coming. I wish I could tell them not to bring me any more but it does not work that way. Oh, well I will have to try and find ways to make them more palatable. Anyway, back to the soup.
It was velvety and rich and very filling. The sausage added a little bit of spiciness and made it into really hearty meal. I was really happy with how it turned out and will be making it again and again especially in the winter months when it is cold outside. Any leftover soup I freeze for days when I do not have time to make a meal. I used a recipe from The New England Soup Factory Cookbook and tweaked it a little to make it my own. It tasted better the next day when the seasonings had a chance to meld together.
Sausage and Black Bean Soup
adapted from New England Soup Factory Cookbook
Marjorie Druker & Clara Silverstein
- 1 lb. of black beans dried
- 1 lb. of hot Italian sausage
- 3 T olive oil
- 4 cloves of minced garlic
- 1 large onion diced
- 4 carrots sliced
- 3 celery stalks sliced
- 9 c chicken broth
- 1 c red wine
- 1 can tomato paste
- 2 tsp. fennel seeds
- 1/4 tsp. crushed red peppers
- 1 T balsamic vinegar
- salt and pepper to taste
- Place beans in a large bowl and cover with water and soak overnight in the fridge.
- Drain beans before using.
- Preheat oven to 350F and bake sausage for 25 minutes. Slice them when done and then set aside.
- Heat olive oil in pot over medium high heat and add the onion, carrots, celery, and a pinch of salt and pepper sauté until soften.
- Add black beans and sauté in vegetable mixture for about 5 minutes.
- Add the wine and cook until reduced by half.
- Add the tomato paste and fennel seeds and another pinch of salt and pepper and broth and bring to a boil.
- Reduce heat to medium and simmer about an hour and half or until beans are very tender.
- Remove from heat and puree soup, working in batches carefully if you do not have an immersion blender.
- Return pot to heat and add the sausage, balsamic, red pepper flakes and salt and pepper to taste.
- Enjoy with your favorite toppings such as cheese, a dollop of sour cream, and diced onions if desired.