Name: Santa Fe Black Bean Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 Spanish onion, finely chopped; 1 jalapeño pepper, finely chopped; 2 tablespoons (30 ml) vegetable oil; 4 cloves garlic, finely chopped; 5 cups (1.25 litres) chicken broth; 1 can 28 ounces (796 ml) diced tomatoes; 1/2 teaspoon (2.5 ml) ground cumin; 2 cans 19 ounces (540 ml) black beans, rinsed and drained; 2 cups (500 ml) corn kernels, fresh or frozen; Salt and pepper; 8 merguez sausages, pricked with the tip of a knife; 1/2 cup (125 ml) fresh cilantro, chopped; 1/2 cup (125 ml) sour cream

Note from Ricardo

Capsaicin, a substance contained in peppers, is very irritating to the eyes and skin. It is strongly recommended to handle peppers with gloves. You can replace the merguez sausage with chorizo, which is a pork sausage seasoned with chili; mild or spicy. These Spanish and South American sausages can be found fresh or dried and smoked. Longaniza Portuguese sausage is another version.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Santa Fe Black Bean Soup

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Note from Ricardo

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