Farmstead Black Bean Soup

Serves 6

 

Ingredients

• 12 oz Spicy Cajun Summer Sausage, medium diced
• 1 medium onion, small diced
• 3 stalks celery, small diced
• 2 medium carrots, small diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon chili powder
• Pinch of salt and pepper
• 8 cups of water
• 2 15-oz can black beans rinsed and drained
• 1 cup of fresh cilantro, roughly chopped
• 7 oz Monterey Pepper Jack, Cheese shredded

 

Instructions

1. Heat a large Dutch oven on medium heat.  Add sausage and vegetables, stirring until vegetables are translucent; about 15 minutes.
2. Add garlic and cook for one minute. Add oregano, cumin, paprika, chili powder, salt and pepper. Cook for an additional 3 minutes.
3. Add the water and bring it to a boil.  Drop the temperature immediately to a simmer for 15 minutes and then stir in the black beans.  Continue simmering for 30 minutes.
4. With an immersion blender, puree the soup until the beans are a desired creamy consistency. Return to a simmer for 10 minutes.
5. Ladle the soup into bowls and serve with the cilantro and shredded cheese.