Bacon, Sausage, and Bean Soup

Sam Jones/Quinn Brein


4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish


Cook bacon in a Dutch oven over medium heat until crisp. Remove and set aside on paper towels to drain. Crumble bacon when cool enough to handle.

Add sausage to the bacon drippings in Dutch oven and break up as it cooks. As sausage browns, sprinkle with red pepper flakes. When fully cooked, remove sausage and set aside.

Add onions, carrots, celery, and garlic to the Dutch oven and cook for 3 minutes, or until tender. Remove vegetables and set aside in a bowl.

Wipe Dutch oven and return sausage and vegetables to it, along with beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne. Add bacon and stir to combine. Bring mixture to a boil, reduce heat to low, and simmer uncovered for 10 minutes, or until thickened.

Ladle soup into bowls, top each with sour cream, and garnish with cilantro.


4 to 6 servings

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