A hearty soup with andouille, black beans and other tasty ingredients.
"*" See Kitchen Notes for more information or links to special ingredients.
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.
Recipe author: MJ of MJ's Kitchen