Black Bean & Sausage Soup

This yummy soup is a year round favorite in our house.  Perfect for cold weather, soothing during the rainy season, zesty enough to pull out over summer.  Try it with my gluten free cornbread recipe for a complete dinner that costs pennies per serving but tastes like a million bucks.

Here’s What You Will Need:

1 Package (14 ounces) Kielbasa Sausage, cut into slices

1 Medium Onion, chopped

1 C. Baby Bella Mushrooms, chopped, optional

2 Big Cloves Garlic, minced

4 (15 ounce) Cans of Black Beans, drained

8 C. Gluten Free Beef Broth (I like the Better Than Bouillon Beef Base – use 1 tsp. per cup of water)

8 C. Vegetable Broth (I like the Rapunzel Vegetable Bouillon Cubes with Herbs – 1 cube per 2 cups of water)

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1 tsp. Ground Cumin

1/4 tsp. Paprika

1/4 tsp. Ground Oregano

1 T. Dried Cilantro, optional

In a large capacity soup pot, brown the sausage over medium heat.

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Add the onion and cook until translucent.

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Add the garlic and the chopped mushrooms, stirring constantly (you do not want the garlic to burn).  Cook for about a minute more.

Add the remaining ingredients and stir, scraping the bottom to get all the yummy bits that are stuck.

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Bring to a boil, then reduce the heat and simmer, covered, for an hour.  Stir occasionally.

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