Go Back
Spicy Black Bean Soup with Ghost Pepper - ghost pepper soup - Ghost pepper soup: Try this wicked black bean and sausage recipe for a fiery, smoky meal. Perfect

Spicy Black Bean Soup with Ghost Pepper

Ghost pepper soup: Try this wicked black bean and sausage recipe for a fiery, smoky meal. Perfect for spice lovers!
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Cuisine: American
Calories: 450
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 links Queen City Wicked Ghost Pepper Smoked Sausage (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 15 oz can petite cut diced tomatoes (drained)
  • 2 15 oz cans black beans (drained)
  • 3 cups chicken broth
  • 1 bay leaf

Method
 

  1. In a food processor, blend 3/4 cup of black beans with 1 cup of chicken broth. Set aside.
  2. In a large pot, melt the butter over medium-high heat. Add chopped ghost pepper sausage and cook for 5 minutes until browned.
  3. Stir in garlic, salt, smoked paprika, and cumin. Cook for 1 minute until garlic is fragrant.
  4. Add drained tomatoes, black beans, blended bean mixture, remaining chicken broth, and bay leaf.
  5. Bring to a low boil, then reduce heat and simmer for 20-25 minutes until thickened.
  6. Remove bay leaf before serving.

Video

Notes

- For extra heat, add a pinch of cayenne pepper along with the spices.
- If you find it too spicy, a dollop of sour cream or Greek yogurt on top helps cool it down.
- This soup freezes well; let it cool completely before portioning into airtight containers.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.