This boldly flavoured Black Bean and Sausage soup with Potatoes is hearty and filling and the best thing on a cold rainy day. It is a perfect one-pot meal to throw together during the work week with leftovers for the next day’s lunch to boot. You could easily veganize it by skipping the sausage or using a plant-based one. *See notes for Instant Pot instructions.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 4to 6
Ingredients
1tablespoonextra virgin olive oil
8-12ouncesfresh chorizo sausage (about 2-3 links)or any sausage of your choice
1large yellow onion, diced
4clovesgarlic, minced
1large tomato, roughly choppedor 1 cup canned whole tomatoes (see notes)
1 teaspoonkosher salt, or a little more to taste
freshly ground pepper to taste
1teaspoon dried oregano
1teaspoonpaprika
1/2teaspooncayenne pepper or hot pepper flakesoptional
119-ounce can black beans, drained and rinsedor any bean of your choice (about 2-3 cups)
4cupsYukon gold potatoes, peeled and cut into 1-inch pieces
1bay leaf
4cupschicken or vegetable broth
2tspred wine vinegar
3cupsswiss chard, chopped
Instructions
Heat 1 tablespoon oil in large heavy-bottomed pot over medium heat; add the chorizo and cook for 5 to 7 minutes until browned, using a flat end wooden spoon to chop the sausage into chunks (do not crumble).
Add onions and garlic and cook, stirring occasionally, until softened about 2-3 minutes. Stir in tomatoes, 1 teaspoon salt, pepper to taste, dried oregano, paprika, and cayenne, and cook for 3 minutes or until tomatoes have cooked down.
Add the black beans, potatoes, and bay leaf then pour in broth and vinegar; bring to a boil. Reduce heat to medium; cook uncovered for 15 minutes or until potatoes are tender.
Taste and adjust seasonings, if necessary. Stir in the chard and stir gently until leaves are slightly wilted, about 2 minutes. Discard bay leaf and serve warm.
Notes
Don't be tempted to add more than 1 cup of canned tomatoes here -- they would overwhelm the flavours of this soup. How to Make In The Instant PotThis black bean and sausage soup with potatoes is incredibly easy and quick to make on the stovetop but if you prefer to make it in an Instant Pot, here's what you do:
Select Sauté and add the olive oil to the pot. Once hot, add in the sausage and sauté for about 5-7 minutes, until browned and almost cooked through. Transfer the sausage to a paper towel-lined plate.
Add the onion and sauté for 2 minutes. Stir in the garlic and sauté 30 seconds. Add in the chopped tomatoes, salt, pepper, oregano, paprika, cayenne (if using), potatoes, bay leaf and chicken broth. Scrape any browned bits up off the bottom of the pot.
Lock the lid in place. Select High Pressure and 3 minutes cook time.
When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
Stir in the black beans, vinegar and Swiss chard and stir until leaves are slightly wilted and beans are warmed through, about 3-5 minutes. Taste and season with a bit more salt and pepper, if needed. Remove bay leaf and serve warm. Tip: If you need the soup to get warmer, just press sauté button and allow soup to come to a gentle simmer.