Skip to main content


Portuguese Sausage and Black Bean Soup
This soup can be made up to three days in advance; in fact, its flavor matures after a night in the fridge. Scallions, cilantro, and lime make lovely garnishes if you'd like a little green to brighten up the dish. 
2 Tbsp. olive oil, divided
2 yellow onions, finely chopped
2 celery stalks, finely chopped
1 bell pepper, finely chopped
1/2 jalapeño, seeded and finely chopped
1/2 tsp. salt
2 tsp. oregano
1 tsp. cumin
2 bay leaves
1 (4 oz.) can diced fire-roasted mild green chiles
2 1/2 quarts low-sodium chicken stock
2 (15 oz.) cans low-sodium black beans, drained
1 (15 oz.) cans low-sodium black beans, undrai
+ Add to Shopping List
Portuguese Sausage and Black Bean Soup

Portuguese Sausage and Black Bean Soup

Portuguese Sausage and Black Bean Soup
One Star Guiding Stars
  • Servings:20 (219 g)
  • Prep Time:40 minutes
  • Cook Time:60 minutes
1. In a large heavy-bottomed pot, heat 1 tablespoon oil over medium-high. Add the onions, celery, bell pepper, jalapeño, and salt and reduce heat to medium-low. Cook the vegetables until soft (12-15 minutes).
2. Add the oregano, cumin, and bay leaves. Cook until fragrant (1-2 minutes). Remove the vegetable mixture to a dish and return the pot to the stove.
3. Heat remaining 1 tablespoon oil until hot, add the chorizo to the pan and saute, stirring frequently, until the meat is golden brown (6-8 minutes). Drain the excess fat and discard.
4. Return the vegetable mixture to the pan with the chorizo. Add remaining ingredients, reduce heat to medium-low, simmer to combine flavors, heat beans, and reduce liquid (15-20 minutes).
5. Serve hot or freeze in small batches for future meals.

Homemade Sausage, Chorizo-style checkbox " style="position:relative" class="ingredientCheckbox" />