Black Bean, Corn, and Sausage Soup
Submitted by: JustRightMenus
Description:
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)
Ingredients
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.
Directions
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.