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Black Bean and Chicken Sausage Soup

1/2 pound chicken sausage

3 to 4 tablespoons olive oil, divided

1 cup chopped carrots

1 cup chopped onions

1 cup chopped celery

5 cloves minced garlic

1 teaspoon thyme

1 teaspoon basil

1 teaspoon sage

1 cup chicken stock

4 cups Kombu Dashi Broth (recipe follows)

2 cans of black beans with liquid

Saute the chicken sausage in approximately 1 teaspoon of the olive oil. Cook until browned; set aside.

Saute the vegetables, garlic and herbs in the remaining olive oil until softened.

Add the chicken stock, dashi, beans and browned sausage. Simmer over low heat and allow flavors to mingle, at least 30 minutes.

Makes 6 to 8 servings.


Soak a 6-inch piece of dried kombu in a saucepan containing 4 cups water. After kombu has soaked for 1 hour, bring liquid to a boil. Just as it boils, remove pan from heat; set aside until ready to use.