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two white mugs full of black bean soup garnished with sour cream, cheese and jalapenos
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5 from 2 votes

Black Bean Soup with Andouille

Instant Pot Black Bean Soup is a quick and easy, warm and inviting soup full of hearty black beans, spicy andouille sausage, and aromatic herbs and spices. Slow cooker and stove top methods also included.
Course Soups
Cuisine American
Cook Time 30 minutes
Servings 6 people
Calories 114kcal
Author Lisa B.

Ingredients

  • 1 pound 16 oz. andouille sausage
  • 4 cups beef broth
  • 1 16 oz. bag dried black beans
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 10 oz. cans diced tomatoes with green chilies
  • Salt and pepper to taste

Instructions

Instant Pot Method:

  • Half, then quarter, the andouille sausage.
  • Press the SAUTE function on the Instant Pot. Press ADJUST and change the temperature to medium. Heat 1 tablespoon of oil in the Instant Pot. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.
  • Deglaze the pan with the beef broth. Turn off the SAUTE function and add the dried beans to the beef broth. Seal the Instant Pot. Set the function to MANUAL and set the timer to 0. Bringing the pot to pressure is enough time to presoak the beans.
  • After the timer has gone off, release the pressure either manually or through natural release. Natural release should take 15-20 minutes. Add the onions, garlic, cumin, oregano and salt to taste. Replace the lid and seal. Set the function to MANUAL and set the time for 30 minutes.
  • Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Slow Cooker:

  • Combine beef broth, dried black beans, onion, garlic, ground cumin and dried oregano into the crock of a slow cooker. Cook on low for six hours or high for eight hours.
  • In the meantime, heat one tablespoon of oil in a large pan over medium high heat. Cut andouille sausage in half, then in quarters. Cut the quarters into 1/2-inch pieces. Add the sausage to the hot oil and sauté until browned. Set aside.
  • Before serving, remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the diced red tomatoes with green chilis and the andouille sausage and stir to combine.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Stove Top:

  • For stovetop method, increase the beef broth to 9 cups.
  • Soak the beans in cold water overnight. Drain and discard the water.
  • Half, then quarter, the andouille sausage.
  • Heat 1 tablespoon of cooking oil in a large stock pot over medium heat. Sauté the sausage in the oil until it starts to brown. Remove the sausage from the pot and set aside.
  • Deglaze the pan with the beef broth. Add the dried beans to the beef broth. Add the onions, garlic, cumin, oregano and salt to taste. Bring to a boil, then reduce the heat, cover and simmer for 1 hour – 1 hour 30 minutes until the beans are soft.
  • Remove two cups of the soup and puree with a blender. Stir the puree back into the soup. Add the can of diced red tomatoes with green chilis and the andouille sausage.
  • Garnish the soup with sour cream, shredded cheddar, sliced jalapenos, tortilla chips or cilantro if desired.

Notes

To freeze, transfer the soup to a freezer-safe container with a lid. Be sure to leave a couple inches at the top to allow the soup to expand as it freezes.
I also like to fill a gallon freezer bag halfway, carefully fold over the top to remove any air, seal, then lay it flat in the freezer until the soup is completely frozen. Then you can stack or stand it upright to take up less room.
Allow the soup to thaw in the refrigerator before reheating. The bean may have absorbed a lot of the liquid. If so, add a little chicken broth to thin it out.

Nutrition

Serving: 1cups | Calories: 114kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.6g | Sodium: 1203mg | Potassium: 309mg | Fiber: 8.4g | Sugar: 3.1g | Calcium: 3.6mg | Iron: 10mg