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Black Bean Soup with Sausage
Submitted by Bottoms-Up-Ranch

Black Bean Soup with Sausage


1 tablespoon extra virgin olive oil
8 ounces sausage (we use andouille or spicy turkey sausage)
1 cup chopped onion (about ½ large)
¾ cup chopped red bell pepper
2 garlic cloves, finely chopped
¾ teaspoon dried oregano
¾ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups water
2⁄3 pound dried black beans, rinsed well
1 bay leaf
¼ teaspoon ground cayenne
¼ cup sherry
2 teaspoons red wine vinegar
1¼ teaspoons sea salt
½ teaspoon lime zest


Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the sausage; cook until browned, about 4 minutes. Remove sausage; reserve. Add the onions, ½ of the red peppers, garlic, and spices. Sauté until softened, about 4 minutes. Add the water, beans, and bay leaf. Switch to the Soup function and set the timer for 1 hour and 30 minutes. Close the lid of the cooker and press Start. Once the audible tone has sounded to indicate the end of cooking time, open the lid of the cooker and stir in the reserved red peppers, sausage and the remaining ingredients. Serve immediately.

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Makes about 6 cups

Nutritional Information
Per Serving

Nutritional information per serving (based on 1 cup): Calories 280 (20% from fat) • carb. 36g • pro. 19g • fat 6g • sat. fat 2g • chol. 30mg • sod. 720mg • calc. 85mg • fiber 9g

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