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Black Bean, Ham Hock and Chicken Sausage Soup


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  • Author: Sherron Watson
  • Total Time: 1 hour 10 mins
  • Yield: 4-6 1x

Description

This meaty soup stretches pantry staples like black beans into a hearty and filling meal.


Ingredients

Scale
  • 215 oz. cans black beans, drained and rinsed
  • 216 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

  1. In a large pot add the first 9 ingredients.
  2. 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.
  3. Remove ham hock bones. Using a potato masher, mash soup a few times.
  4. 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.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Main
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