Black Bean Fire Roasted Tomato Soup
Good morning! I hope you are having a fabulous week. It has gotten COLD in Alabama. Tuesday it was 70* and today it’s only in the 40s. Crazy! But, it’s perfect soup weather. I created this recipe on a whim a month or so ago and I’ve made it again since then – always a hit! My black bean fire roasted tomato soup is delicious, savory, spicy yum on a spoon. Top it with a dollop of sour cream and shredded cheese and your tastebuds are sure to be dancing.
Okay, okay, enough with the accolades…on to the recipe!
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Black Bean Fire Roasted Tomato Soup
- 2 T. Butter
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 2 links chicken apple sausage {or smoked sausage links}
- 2 – 14.5 oz cans fire roasted tomatoes
- 2 – 14.5 oz cans black beans (rinsed)
- 1 – 4 oz can diced green chilies
- 1 quart beef broth
- 1 1/2 teaspoon salt {more or less to taste}
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
Brown the onion, garlic and sausage in the butter over medium high heat. Add all other ingredients, bring to a boil and simmer for 1-2 hours.
You can also add everything into a slow cooker and cook on low for 6-8 hours or on high for 2-3 hours.
Enjoy! 🙂
What is YOUR favorite soup recipe this time of year?
Check out my other soup recipes here!
xoxo
Myra
at the end of this recipe, you say you can throw it all in a crockpot. Would I still brown the onions, garlic and sausage? Thanks for all you do!
Yes, if you want to put it in the crockpot, I would definitely still brown the onions, garlic and sausage. 🙂
Your recipes are amazing. You give me so much inspiration to use what i have on hand in my cabinets. This soup was delish!! My bf enjoyed it as well. I substituted the roasted tomatoes with my own dry roasted cherry tomatoes from my garden that i froze!!!