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
This meaty soup stretches pantry staples like black beans into a hearty and filling meal.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
- Category: Main
Ingredients
Scale
- 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)
- 1/2 cup red onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 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.
