Black Bean and Sausage Soup

The first day of spring has arrived but here in Vermont we can expect cool weather to continue for another month or so. There is still time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!

Black Bean and Sausage Soup

Ingredients:

½ pound sweet Italian turkey sausage
1 tsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 jalapeño peppers, seeded and minced
3 (15.5 oz) cans of black beans, rinsed and drained
4 cups chicken broth, preferably homemade
½ cup chopped fresh cilantro

Directions:

Spray a large nonstick saucepan with nonstick spray and set over medium low heat. Add the sausage and cook until browned on all sides, about 15 minutes. Transfer the sausage to a plate and when cool enough to handle, cut into ½ inch slices.

Heat the oil over medium heat in the same saucepan then add the onion, garlic and jalapeños. Cook, stirring until tender, about 8 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors have blended, about 8 minutes.

Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove form the heat, stir in the cilantro  or sprinkle on top and serve.If you have an emersion blender that could also be used to puree the soup.