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Black Bean, Corn, and Sausage Soup

Submitted by: JustRightMenus


One of my sweet husband's favorite meals - he loves sausage.

Serve with cornbread.

Note: this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 4 to 6

Categories: Easily removed from the menu, leftover veggies, quick, sausage, soup

From the kitchen of:

From a Wal-Mart recipe card (Try-Foods Intl., Inc., 2004)


1 lb smoked sausage OR mild Italian sausage

1 TB olive oil

1 c chopped onion

1 large clove garlic, minced

1 tsp chili pwder

1/2 tsp ground cumin

2 cans vegetable OR chicken stock

1 can black beans, washed and drained

1 c canned or frozen corn**

1/4 c diced red bell pepper**

tortilla chips, crushed (optional)


**NOTE: You can also add leftover veggies to this soup, instead of OR in addition to the corn and pepper.


In a large saucepan, brown sausage in olive oil (if using Italian, be sure you cook it all the way through).

Add onion, garlic, chili powder, and cumin; cook until onion is tender.

Add remaining ingredients.

Bring mixture to a boil, then reduce heat and simmer 5 minutes to blend flavors.

If desired, garnish with crushed tortilla chips.