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    Home » Blog » Whole Food Recipes » Homemade Soup Recipes

    March 29, 2019 | By Jami

    Black Bean and Sausage Soup Recipe (Slow Cook or Instant Pot)

    Jump to Recipe

    Hearty and flavorful black bean and sausage soup is quick to make and cooks up in either a slow cooker or instant pot - your choice! It's an easy dinner served with chips & salsa that your family will enjoy.

    Instant Pot-Slow Cooker Black Bean Sausage Soup_

    Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.

    When our family tried this black bean and sausage soup recipe for the first time we knew it was a keeper.

    It's filling and really tasty, plus I love the fact that I can make it as a slow cooker dish if I will be away from home or make it quicker in my Instant Pot. I make this often during the winter months, and I think you will like this simple soup with Tex-Mex flavors, too.

    I adapted this recipe years ago from a library book I had, adding more vegetables, spices, and sometimes even changing the type of beans (which I know doesn't make it 'black bean' anymore, but work with me here).

    I like to use the beans I have in the freezer cooked and ready to go and for most soup recipes it seems that beans are pretty interchangeable. I've used pinto beans and white beans in addition to the black beans - and sometimes a combo of them.

    Black Bean Sausage Soup in bowl with spoons

    This is such an easy dinner, too! Since it's pretty much a one-dish meal with all the vegetables, I usually serve this with chips and salsa or warmed tortillas.

    Sometimes I add a plate of carrots and celery with this best ranch dressing as a dip, too. It all depends on how much time I have.

    And if you do have the time, you might want to make these 10-minute chips from corn tortillas - they have a great fresh flavor that can't be beat with store bought. And of course I like to serve my favorite canned salsa if I have any.

    Black Bean and Sausage Soup Recipe

    Black Bean Sausage Soup ingredients

    Ingredients

    I think you're going to love this as much as I do. It's a recipe with mostly basic real food ingredients, there's not too much prep (sautéing the onions is about it) and you throw it in the cooker of your choice and dinner's done!

    Here are the ingredients you'll need:

    • Cooked sausage (any type)
    • Onions
    • Black beans
    • Corn
    • Canned tomatoes
    • Mild peppers like anaheims or ancho
    • Optional hot pepper like jalapeño
    • Garlic, spices, and olive oil

    I like to buy sausage that has real ingredients, so if I can't find cooked sausage like that at a good price, I'll buy uncooked sausage and cook it first along with the onion. So it's pretty flexible that way.

    And if you have chopped peppers in the freezer from your garden or farmer's market, this is the time to use them!

    Black Bean Sausage Soup on ladle

    Instructions & Tips

    It's simple to change this up to cook in either a slow cooker or the Instant Pot. If you have an IP, you can use it to sauté the onions and then choose either to slow cook the soup (using a glass lid like this) or pressure cook the soup.

    Using an Instant Pot

    You can watch the video I made to see how to make the soup using an Instant Pot and then how to choose either the slow cook function or the pressure cook function.


    Using a Slow Cooker
    Of course, using a classic slow cooker is how I first made this years ago and it's still a great hands-off option. (And no, I haven't gotten rid of my slow cooker - I find that meats come out more moist in the slow cooker, especially pork, than using the IP's slow cooker function.)

    Which slow cooker is best?

    Many slow cookers spit hot water out when cooking on high. I always look for a rubber sealer along the lid to minimize this.

    The newest version of the slow cooker I use and love is the Hamilton Beach Stay or Go 6-qt Slow Cooker. It has the thick lid seal so it doesn't spit hot liquid.

    Serving Black Bean Sausage Soup

    I love these kinds of easy recipes where you basically throw all the ingredients together and let them cook.

    They are one dish meals that are pretty much done for you, and should be a part of our regular menus, don't you think?

    Black Bean Sausage Soup in bowl with spoons
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    Black Bean and Sausage Soup Recipe (Slow Cook or Instant Pot)

    Hearty and flavorful black bean and sausage soup is quick to make and cook up in either a slow cooker or instant pot - an easy dinner served with chips & salsa that your family will love.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Soups
    Cuisine: Mexican
    Yield: 8 servings
    Author: Jami Boys

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion chopped
    • 3 cloves garlic minced
    • 1 pound cooked sausage sliced (or use uncooked sausage, crumbled and cooked with onions)
    • 5 cups cooked black beans or 3 14-ounce cans
    • 2 14- ounce cans diced tomatoes undrained
    • 2 cups frozen corn
    • 1 cup chopped peppers sweet or mildly hot peppers like anaheim or ancho
    • 1 small jalapeño chopped (optional)
    • 2-1/2 cups water or broth
    • 1 teaspoon oregano
    • 1 teaspoons salt
    • 1/2 teaspoon black pepper or to taste
    • 1/2 to 1 teaspoon hot sauce like Tapatio or Cholula or to taste
    • fresh parsley or cilantro chopped (optional for serving)

    Instructions

    For both Methods:

    • Sauté onion for about 5 minutes, using the sauté button on the Instant pot or over medium heat in a skillet. Add garlic toward the end (and cook the sausage if using uncooked).

    Slow Cooker Method:

    • Scrape into a 5 to 6-quart slow cooker if you used a skillet and add all the remaining ingredients. Stir to combine.
    • Cover and cook on high heat for 3-4 hours or low heat for 6-8 hours (choosing the 'slow cook' option if using the Instant Pot as a slow cooker).

    Instant Pot Method:

    • Attach pressure cooker lid to Instant Pot, making sure the valve is set to seal.
    • Choose 'manual' and set the time for 5 minutes on high pressure. Let the cooker release pressure naturally for 10 minutes, then do a quick release for the remaining pressure. (Note: the cooker will take about 25 minutes to come up to pressure, so the total time in the IP is about 40 minutes.)

    To Serve:

    • Sprinkle with freshly chopped parsley or cilantro, if desired, before serving.

    Notes

    Note: Cook time listed above is for a pressure cooker. Slow cooker time is about 3.5 hours on high.

    Nutrition

    Serving: 2cups | Calories: 277kcal | Carbohydrates: 23.9g | Protein: 15.6g | Fat: 14g | Saturated Fat: 4.9g | Cholesterol: 34mg | Sodium: 905mg | Fiber: 6.7g | Sugar: 5.3g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Black Bean Sausage Soup bowl above

    Other Slow Cooker/Instant Pot Recipes to Try:

    Slow Cooker Chicken Chili

    Slow Cooker Chicken Chili

    Delicious slow cooker cassoulet

    Slow Cooker Chicken Sausage Cassoulet

    Slow Cooker Pork-Vegetable Stew with mashed potatoes.

    Slow Cooker Pork-Vegetable Stew with mashed potatoes

     

    This recipe has been updated - it was originally published October 2009.

     

     

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Linda says

      July 19, 2010 at 3:29 am

      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!!

      Reply
    2. Jenelle says

      October 16, 2009 at 7:18 pm

      Hi!

      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.

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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