This meaty soup stretches pantry staples like black beans into a hearty and filling meal.
By Sherron Watson
Black Bean, Ham Hock and Chicken Sausage Soup
Prep Time
Cook Time
Total Time
This meaty soup stretches pantry staples like black beans into a hearty and filling meal.
Author: Sherron Watson
Recipe Type: Main
Serves: 4-6
Ingredients
- 2-15 oz. cans black beans, drained and rinsed
- 2 -16 oz cans of chicken broth
- 1 pound of smoked ham hocks (usually two hocks)
- ½ cup red onion, chopped
- ½ cup green bell pepper, chopped
- 2 cloves garlic, minced
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 Chicken and Cilantro Sausage Links (optional)
- 3 cups of prepared rice (optional)
- Toppings: diced tomato, avocado, sour cream, grated cheese, cilantro
Instructions
- In a large pot add the first 9 ingredients.
- Bring soup to a boil and then let simmer for 1 hour. The soup will thicken, veggies will cook and any meat on the ham hock will fall off.
- Remove ham hock bones. Using a potato masher, mash soup a few times.
- In a sauté pan, heat a small amount of oil. Slice the chicken cilantro sausages and fry on each side. Add to the soup. Serve.
