Black Bean and Sausage Soup

black bean-sausage soup

We tried this slow cooker black bean and sausage soup for the first time two weeks ago and it’s a keeper. It’s tasty and I love slow-cooker recipes- they are so easy – so I’m sure I will make this often this winter. The base of the recipe came from a cookbook I got from the library months ago and didn’t write down the name of – typical – but I have made quite a few changes.

Now, I’m sure you can see from the picture that there are other beans besides black in my version and that’s because I only had one pint of black beans in the freezer cooked and ready to go. I feel that beans are pretty interchangeable in soups, (except, I guess black bean soup) so I used a pint each of white beans and black-eyed peas in addition to the black. I think I liked it better with the different beans (and peas? I don’t think black-eyed peas are a true bean, but they had black on them, so I went with it…), it was nicer to look at and more complex in flavor.

Ah, who am I kidding? I can’t tell the difference between bean flavors, I just like to use what I have! So much for my attempt at being a food snob.

black bean-sausage soup in cooker

Okay, you’re gonna love this: not too many ingredients, not too much prep (sauteing the onions is about it), throw it in the cooker and dinner’s done! I don’t usually have a kielbasa-type of sausage, but I found this uncured brand on sale and it worked nicely here. Most of the time I now buy uncooked sausage and cook it myself for recipes like this – not so much junky ingredients in them that way.

black bean-sausage soup bowl

Serve sprinkled with some fresh, chopped parsley or cilantro, bread and some carrot dippers. Don’t you love easy meals like this?


Slow Cooker Black Bean and Sausage Soup

  • 5-6 c. cooked black beans (about 3 cans, if using)
  • 2 14-oz cans diced tomatoes, undrained
  • one onion, chopped
  • 2-3 cloves garlic, minced
  • 1 lb. sausage: precooked links, sliced (if raw, cook first) or bulk sausage, cooked & crumbled
  • 2 c. frozen corn
  • 1 c. chopped peppers, sweet or mildly hot (like anaheims)
  • 2-1/2 cups water or broth
  • 1 tsp. oregano
  • salt and pepper to taste
  • hot sauce to taste
  • fresh parsley, chopped (optional)
  1. Saute onion in pan over medium heat for about 5 minutes, adding garlic toward the end. Cook sausage if needed.
  2. Scrape into slow cooker (5 qt.), add all the remaining ingredients and stir to combine.
  3. Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours.
  4. Sprinkle with freshly chopped parsley, if desired, before serving.

Makes 8 servings



  1. Jenelle says


    Thanks for the tip about the frozed beans. I don’t know why it never occured to me before. I switched to using dry beans about a year ago, and up until now I have coked up all the beans I need for the week on Sunday, because I don’t get home from work early enough to cook them the day I needed them.

    You have mentioned this before so last time I cooked up some beans I doubled what I needed and froze the rest. It was so nice having them so handy in the freezer for a quick dinner.

    oh, and the soup looks good too. I’ll give it a try next time Kielbasa goes on sale.

  2. says

    Jami: This recipe sounds so good I’ve put it on my menu for this coming week. I’m going to make it with chorizo as I have some that I need to use up. Thanks for sharing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>