This andouille and black bean soup started with two ingredients – black beans and roasted poblanos. I had a huge container of black beans in the refrigerator from the pot of beans I had made for the black bean and shiitake enchiladas. The poblanos were from a market bargain – a 99 cent bag of 10 large peppers. As soon as I got home from the market I roasted, peeled and chopped the poblanos and started using them in a variety of dishes throughout the week, including this soup. A couple of 1/2 cup bags did end up in the freezer for the winter. The rest of the soup’s ingredients (andouille, potatoes and tomatoes) evolved from what was in the refrigerator and freezer. The result was fantastic!
The first night we ate this andouille and black bean soup with “everything” crackers. The second night I made buttermilk cornbread. The crackers worked good, but the cornbread was better. But then what soup doesn’t go better with cornbread? We’ve had this soup many, many times since I first made and it’s still as good as the first one.
Black Bean Soup with Andouille
A hearty soup with andouille, black beans and other tasty ingredients.
“*” See Kitchen Notes for more information or links to special ingredients.
- ½ tsp. cumin seeds*
- ½ tsp. coriander seeds*
- 1 Tbsp. oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 4 cups stock – vegetable, chicken, or beef
- 2 Andouille sausage, sliced
- 1 ½ cups fresh tomatoes, diced (or one 14.5 oz. can, drained)
- 1 ½ cups cooked black beans, drained
- ½ cup meaty NM green or poblano chile, roasted, peeled, chopped*
- 2 medium red potatoes (about 1 ½ cups, 1/2” cubes)
- ½ tsp. oregano
- Salt and pepper to taste
- Fresh cilantro for garnish, chopped (optional)
- Chopped green olives for garnish (not optional)
- In a large soup pot, toast the cumin and coriander seeds over a medium heat. Shake often to keep seeds from burning. Once the seeds start to brown and become aromatic, transfer to a mortar and grind to a powder.
- Add the oil to the pot and heat over medium low heat. When the oil is hot, add the onion and garlic and sweat until onion is clear.
- Add the stock and bring to a boil.
- Add the andouille, beans, tomatoes, poblano, and potatoes. Return to a boil, then reduce to a simmer.
- Add the oregano and 1/2 tsp. of the cumin/coriander powder.
- Simmer for 30 minutes. Taste. Add salt and pepper if needed.
- Remove from heat and add the cilantro is desired.
- Ladle into bowls and top with chopped green olives.
- Serve with cornbread, tortillas, or crackers.
Cumin / coriander spice mix – The toasted seeds yield more powder than you need for this recipe. Just save the rest of the powder for another use. It’s great in scrambled eggs, sprinkled on top of a salad or sandwich, added to a chile sauce or chili, and many other dishes. Because I use this blend pretty much every week, I keep a prepared bottle of it in the spice drawer. Just click on the link above to see how to make an even bigger batch.
The stock – The individual ingredients in this soup have so much spiciness and flavor, that it really shouldn’t matter what type of stock you use – vegetable, chicken, beef, or pork.
Andouille – Andouille sausage is a spicy, smoked pork sausage brought to Louisiana by French immigrants. When we lived in Louisiana we could find it quite easily in any grocery or market. Here in New Mexico, there are a couple of local sources that we’ve found that make a darn good andouille. The spicy smokiness of the sausage worked great in this soup. If you don’t have andouille, then use another smoked sausage like Kielbasa.
Poblano peppers – To save time, don’t roast the poblano peppers. Just seed them and dice them. Poblanos have such a thin skin that they really don’t need roasting. I roast them because I love roasted peppers of any kind! AND you could always use New Mexico roasted green chiles – of course. 🙂
Tomatoes – I use fresh Romas and don’t bother to peel them making the prep for this soup even easier. You can use canned tomatoes, but be sure to get diced, not chopped. You want the tomatoes to add flavor without being a noticeable ingredient of the soup.
Black Beans – I always recommend cooking your own beans using dried beans, but I know that this is not always possible. Canned beans would work just fine, but be sure to drain them.
Olives – The green olives are a must. They are a great finish.
Similar soups that will keep you warm during cold weather:
Green Chile Stew
What a fantastic looking soup! I also find that I plan a simple soup but add a little bit of everything until it’s much more hearty than originally planned. Love the pablano peppers!
This soup has such beautiful colors!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 We had 101 awesome recipes! What a great resource we are creating!! Cindy from vegetarianmamma.com
The winner of the Domata prize pack will be announced Thursday at the party!
This soup looks marvelous, MJ. I’m a big fan of soups incorporating beans (especially black beans), so this is right up my alley. And I’m so impressed you took the time to roast the poblanos – I’ve roasted poblanos just once and it was quite the chore (the peeling and seeding part), but so worth it. And I don’t think there’s anything that goes better with spicy soups than cornbread 🙂 Thanks so much for sharing….
MJ,
I’ve been looking for a black bean soup recipe, and this is perfect! Thanks so much for linking up to Creative Thursday. Have a wonderful week.
Michelle
MJ, this soup is really beautiful and delicious. I love this kind of wholesome soup. Thanks for sharing with Hearth and soul blog hop. I am highlighting this recipe this week.
I can’t imagine soup that starts with black beans and roasted poblanos could be anything but GOOD! Great recipe here, MJ, really sounds satisfying. Thanks for sharing on Hearth & Soul Hop. 🙂
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This has been marked as a must-do for a hearty fall weekday dinner (with the cornbread….which I have not had in so very long…since our move to France)..which brings me to my question….If French Andouille and Southern Andouille are not really the same, in our day……what would be a good substitution?…Portuguese Linguiça?..Merguez?….Spanish Chorizo?…I want very much to do your recipe justice…soups with cumin simply speak my name!…Thank you for all you do and share.
Thank you Donna! To answer your question, I’m not familiar with Merguez and haven’t tried true French andouille; however, being a fan of Spanish chorizo, I would go for it as a substitute. It would provide that smoky sausage punch provided by the andouille, I hope you get a chance to make it and if you do, please stop back by and let me know!
Your Andouille and Black Bean Soup looks delicious – definitely a wholesome and comforting treat for the autumn. I like the cumin and coriander with the Andouille sausage.
Thanks for linking this super sausage post in to Food on Friday. I am now signed up to follow you via Google reader. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers
Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.
Anything with andouille sausage is good in my opinion. Looks delicious!
MJ you are speaking my language! One it’s freezing and this looks perfect for the weather. Plus the pantry staples make it even better – bookmarked for a tasty weekend dinner when it’s especially cold outside!
This looks amazing! What a great recipe and pictures are just stunning and so tempting! I want this for my lunch tomorrow! Have a great week!
It is definitely soup weather. This looks fantastic!
Perfect soup for cold weather, MJ. Love that you’ve included the kitchen notes. Finally found what I can use instead of andouille. Chillies here are pretty generic: red or green, but that will do.
Thanks Adora! Yes, any smoked sausage and just about any chile will do.
I don’t think I’ve tried both Andouille sausages or poblano chile before and such a shame. Your soup sounds hearty and I love how you put lots of great ingredients in the soup!
Beautiful soup! Love the flavors. I actually just harvested all the pobalanos from my garden and needed some inspiration. Thanks!
Thanks Dara! I’ve never grown Poblanos, but probably should since I do use them quite a bit. Hope you get to make this soup!
I love black beans and roasted poblano!! What a hearty soup, MJ! This recipe is surely for me! 🙂
Wish you could make a separate page where you post pictures of those ingredients which most of us are not familiar with..want to see how Poblano peppers look like..and now I need to look into the cornbread.
Sanjeeta – that’s a great idea! I’ve been wanting to take my blog to the next level and that’s a great place to start! Thanks for the suggestion and comment!
This is just lovely. I want to eat at your place. You do it up right.
What a gorgeous, hearty soup! I love soup, but it has to have lots of wonderful treats in the bowl…..the whole broth thing does not work for me:-) Yum, Hugs, Terra
What a lovely soup! I can only imagine how good it was with that cornbread! YUMMO! 🙂
Andouille and black beans are two of my favorite ingredients–this is one good-looking soup!
Wow, I can’t believe how yummy this looks. You out did yourself this time.
This is on my list of things to make next week
Agreed! The olives are a nice way to finish! Gotta find me some nice andouille sausage – I think I know where I can get good ones around here!
What a soup! O___O
I was here yesterday, but I couldn’t find the comment link. This is a lovely soup even without the paprika. No I am joking. It’s just that it is hard for me to get out of the paprika box and then it’s always a surprise when there is something good without it. Don’t mind me, I am just rambling away…
Thank you so much for coming back to try again! I had some malicious code in the post causing me problems. Well, I do love paprika as well, but I can make some dishes without it. Hope you branch out and can resist not grabbing the bottle. 🙂
Yay, commenting issue solved!
I’m loving your black bean recipes lately MJ! You know… even if you had left this recipe to those two central ingredients – black beans & poblanos – the basis of this gorgeous soup, it would have still been smashing but I must admit I like all of your additions, including the sausage. Your spices sound very warming too… perfect. What a hearty, satisfying meal!
Thanks so much Kelly for your comment and for your invaluable help in helping me solve the comment problems! You’re the greatest!
Love andouille and black beans!This soup looks like a perfect meal for these cool days and love all the spices you’ve put in here!Poblanos sound like a great addition 🙂
I don’t know why it took me so long to come here and see your beautiful blog?! I’m now your newest follower:) I made soup as well and really love your addition of peppers and andouille sausage.. it must have been so yummy!
Thanks and welcome Barbara!!! Look forward to sharing with you!
A soul warming soup for sure! Love all these delicious flavors 🙂
Hi MJ!
I am melting at the thought of the soup flavors. I had totally forgotten about the existence of Andouille, I have to admit it has been a while since I had it last (approx 10 years). The cumin and coriander powder will give it a lovely nice warm taste and I feel that’s essential in a good soup for the winter season. Right now I won’t be able to try out your soup, since we are experiencing the October heat but once the temperatures are going down in Goa, I ll introduce it to my husbands dinner. 😉
Thanks Helene! We’re also having crazy warm spells here for October. Got a nice chill a couple of weeks ago when I made this, but then it warmed up. It’s supposed to get cooler this weekend. At least the fall colors have lasted a long time. It’s beautiful here! Have a great week!
Fantastic combo and looks awesome! Love the use of freshly ground spices in it…
With chunks of vegetables, sausage in black beans and the aromatic cumin and coriander , this calls for a delicious bowl of perfection.
This is such a hearty and comforting soup. Perfect for the winter! I need to make this soon.
Ohhh that soup looks magical, That would be nice on cold days like what you have there now
Now this is an Autumn dish, MJ. The flavors, colors, and warmth all conspire to evoke that special fall coziness. My compliments, as always.
I would love this soup…. with crackers and/or cornbread. 🙂 You certainly know your way around black beans! 🙂
We’re starting to have some cool nights in Atlanta and soup is the perfect supper. I’m always looking for good soup recipes and this one looks great! Gotta try it!!
Bargain poblanos… (sigh!) I can only dream of these… This is one more fabulous Southern dish, which to me represents the whole exotic part of the US I must start exploring one day in my kitchen because as always this one looks extremely appetising too!
I now know from your previous posts that American andouille hasn’t got much to do with French andouille (luckily!). (By the way, from your description of andouille, I suppose the best substitute would be a Hungarian smoked and hot sausage).
Thanks Sissi! That’s interesting about French andouille vs. southern andouille. It was the French that introduced it here, I guess the people of south Louisiana changed it for their tastes. I’m not familiar with Hungarian smoked sausage, but I would think any smoked sausage would work here, as well as any type of spicy pepper.
Hello Mj, excelent, warming recipe, i have to keep this recipe for winter, i love that you garnished the dish with olives what a great idea!
I love poblano pepper especially the roasted ones. This soup looks very hearty with the sausage. Mmmm yes sausage. Have a good week, MJ!
I like to use andouille sausage in my bean soups but, I must admit, none ever come near to this soup that you’ve created. This sounds like a real treat and would be perfect for the cold days ahead. Thanks for sharing.
Thanks John! I don’t know what it is about andouille, but it’s the ultimate of smoked sausage in my book!
I love a dish that’s been tweaked to perfection like this one.
A little of this, a little of that. The best soups are born that way!
I love that the green olives are not optional! Cornbread and soup is the perfect combo … sounds delish!
Gorgeous soup! And a big bag of poblanos for a buck? That’s quite the score!
Thanks Tessa! I thought the price was right too, then I talked to my sister. 🙂 She can get 3 pound for a dollar! That’s unheard of here.
The perfect soup for my household – sausage for my husband and lots of tasty veggies for me! This looks delicious and reminds me why I love when the cool weather returns in the fall 🙂
I love the ingredients in your gorgeous soup 🙂
Cheers
Choc Chip Uru
A hearty and tasty soup!
I love my mortar and pestle, and couldn’t live without them. I don’t see that many recipes that specify them these days – glad to see you use them! Soup looks great, and you’ve reminded me that I haven’t made cornbread in ages! The olives add an interesting touch – I wouldn’t have thought to include them with these flavors, but they sure sound like they’d contribute a lot. Really nice – thank you.
thanks John! Of yeh – my m&p stays on the countertop! Cornbread – Even Bobby hears me say the word – I have to make it. That and “huevos rancheros”. The green olives really add that little bit of acid and tartness that any soup needs. I love them with spicy foods!
Right amount of spice
This really looks good and just the right punt of spice. It will be perfect to make this week as our weather will be Yo-Yoing up and down.
Thanks Vicki! We’re having a lot of up and down in our weather as well, but it looks like it’s going to get cold for Halloween. Of course!