Ingredients
- 4 links Zweigle’s Italian Sausage, roughly chopped
- 14 oz. can of black beans
- 14 oz. can of white beans
- 2 bay leaves
- 6 tbsp. kosher salt
- 2 tbsp. extra virgin olive
- 3 carrots, rough chopped
- 1 onion, rough chopped
- 1 celery stalk, chopped
- 1 garlic clove, roughly chopped
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. cayenne pepper
- 1/2 tsp. dried oregano
- 1/4 cup of port wine
- 5 cups of beef stock or broth
- 1 cup water
- Salt and pepper
- Garnish: Mix 1/2 cup of sour cream and 1-1/2 tbsp. of fresh cilantro together
Instructions
- Heat oil in heavy-bottom pan and render Zweigle’s sausage for 5 minutes on medium heat.
- Add the black beans and bay leaves and simmer for 30 minutes.
- Add the carrots, onion, celery, garlic and salt and cook for 8-10 minutes on low heat, stirring often, until softened. Stir in the cumin, cayenne, and oregano, season with salt and pepper to taste.
- Remove the bay leaves. Then add the port wine, beef stock (broth) and water. Stir to mix all the ingredients together.
- Bring to a boil, reduce the heat, cover, and simmer gently for approximately 20 minutes, stirring often.
- Transfer roughly half the soup to a food processor and puree to semi-smooth. (You can use an immersion blender, which is easier if you have one). Return the latter back to the pan, combine and stir until combined well.
- To serve, ladle soup into bowl and swirl in 1 tbsp. of cilantro sour cream mixture into hot soup.
- Note: Substitute Zweigle's Polish Sausage or Chicken Chorizo for the Italian Sausage to change it up.