Southwest Sausage & Bean Delight Soup
Indulge in the rich, hearty flavors of the Southwest with this comforting Bean Soup featuring savory sausage and nutritious vegetables. Inspired by the vibrant food culture of Arizona, this recipe showcases the incredible depth of flavor that dried pinto beans can offer when compared to canned varieties. The quick soak method makes preparing the beans a breeze, while the addition of fresh cilantro and authentic Hatch chilies brings a delightful zest to the dish. Don't worry if you can't find fresh Hatch chilies; canned varieties or jalapeños will work beautifully to give your soup that signature kick. Over the years, I've perfected this recipe to suit our family and friends, ensuring a fulfilling meal that's easy to whip up for gatherings. Enjoy with warm, buttery corn tortillas or a slice of cornbread for the ultimate comfort food experience.
6
Servings
300
Calories
17
Ingredients
Ingredients
dried pinto beans
1 1/2 cups (Rinse and soak using the quick soak method.)
canola oil
2 tablespoons (For cooking sausage and sautéing onion.)
Italian sausage
1/2 lb (Hot or sweet, sliced.)
bacon
3 slices (Cook until crisp, optionally skip if extra sausage is used.)
onion
1 medium, chopped (Sauté until medium brown.)
chicken stock
1 cup (Homemade preferred but canned is acceptable.)
water
6 1/2 cups (To be added to the pot.)
salt
1 teaspoon (To taste.)
black pepper
1/2 teaspoon (To taste.)
garlic
2 cloves, minced (To add flavor.)
chili pepper
to taste (3 teaspoons canned Hatch chilies or 1 teaspoon jalapeño, finely diced.)
bell pepper
1/2 cup, diced (Red or green.)
carrots
2 medium (Sliced into 1/3-inch pieces.)
celery
3-4 ribs, chopped (To add flavor and texture.)
red potatoes
1/3 lb (about 3 new potatoes), chopped (Cut into 3/4-inch chunks.)
fresh cilantro
4 tablespoons, chopped (To garnish and mix into soup.)
grated cheese
to taste (Monterey jack, cheddar or Mexican varieties for serving.)
Instructions
1
Start by preparing the beans using the quick soak method: Rinse and check for debris, then place them in a large pot. Cover with water, adding enough to submerge the beans by 2 inches. Bring to a boil and let it boil for 2 minutes. Remove from heat, cover the pot, and let sit for 1 hour.
2
In the same pot, heat the canola oil over medium heat. Cook the sausage and bacon until browned, about 5-7 minutes. Remove the sausage and bacon from the pot and set aside. In the rendered fat, sauté the chopped onion until golden brown, approximately 5 minutes.
3
Next, drain and rinse the soaked beans. Add them back to the pot with the browned onions, along with the stock, 6 1/2 cups of water, salt, pepper, minced garlic, and chili pepper. Stir to combine and bring to a boil.
4
Once boiling, reduce the heat to a simmer, partially covering the pot. Allow it to cook for 1 hour and 45 minutes to 2 hours, stirring occasionally until the beans are tender.
5
While the soup is cooking, prepare the remaining vegetables. As you chop the bell pepper, carrots, celery, and potatoes, add them to the soup one at a time. Cut the sausage into 1/2 inch slices and crumble the bacon. Add these back into the pot as well.
6
In the final 10 minutes of cooking, stir in the fresh cilantro, tasting along the way to adjust seasonings as needed. If desired, mash a few beans against the side of the pot to thicken the broth.
7
Serve hot with garnishes of grated cheese, additional chilies, and cilantro. Don't forget to offer warm buttered cornbread or tortillas on the side for an extra treat!
Nutrition Information
12g
Fat
40g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southwest Sausage & Bean Delight Soup?
This is a rich, hearty soup inspired by Arizona food culture, featuring dried pinto beans, savory sausage, bacon, and fresh vegetables.
Why are dried beans used instead of canned beans?
Dried pinto beans offer an incredible depth of flavor and better texture that canned varieties cannot match.
How do I perform the quick soak method for the beans?
Rinse the beans, cover with 2 inches of water, boil for 2 minutes, then remove from heat and let sit covered for 1 hour.
What type of sausage is best for this recipe?
You can use 1/2 lb of Italian sausage, either hot or sweet, depending on your spice preference.
Can I skip the bacon?
Yes, you can skip the bacon if desired; simply increase the amount of sausage used to compensate.
What kind of chili peppers should I use?
Authentic Hatch chilies are recommended, but canned varieties or finely diced jalapeños work beautifully for a signature kick.
How do I thicken the soup broth?
In the final 10 minutes of cooking, you can mash a few beans against the side of the pot to naturally thicken the liquid.
What should I serve with this bean soup?
This soup pairs perfectly with warm, buttery corn tortillas or a slice of fresh cornbread.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What are the nutritional statistics per serving?
Each serving contains approximately 300 calories, 12g of fat, 40g of carbohydrates, and 14g of protein.
How long do the beans need to simmer?
After the initial soak, the beans should simmer for 1 hour and 45 minutes to 2 hours until tender.
What type of potatoes are used?
The recipe calls for 1/3 lb of red potatoes (about 3 new potatoes), chopped into 3/4-inch chunks.
When do I add the fresh cilantro?
Stir in the fresh cilantro during the final 10 minutes of cooking to preserve its vibrant flavor.
Can I use canned chicken stock?
Yes, while homemade chicken stock is preferred, canned stock is perfectly acceptable.
What color bell pepper is best?
You can use 1/2 cup of either red or green diced bell pepper.
How much water is required for the cooking process?
In addition to the stock, you will need 6 1/2 cups of water for the main cooking stage.
How do I prepare the carrots?
The carrots should be sliced into 1/3-inch pieces before being added to the soup.
What type of oil is used for sautéing?
The recipe uses 2 tablespoons of canola oil to cook the meat and sauté the onion.
What kind of cheese is recommended for garnish?
Grated Monterey Jack, cheddar, or various Mexican cheese blends are excellent choices for serving.
How many garlic cloves are in the recipe?
The recipe uses 2 cloves of minced garlic for depth of flavor.
Is this soup spicy?
The spice level is adjustable; using sweet sausage and fewer chilies makes it mild, while hot sausage and extra jalapeños increase the heat.
Should I peel the red potatoes?
No, the recipe suggests chopping them into chunks, and the thin skin of red potatoes adds nice texture.
How much celery is needed?
Use 3 to 4 ribs of chopped celery to provide flavor and texture to the broth.
Can I use a different type of bean?
While pinto beans are traditional for this Southwest style, you could experiment with black beans or kidney beans.
Do I cook the sausage and bacon together?
Yes, cook them in canola oil for 5-7 minutes until browned, then remove them before sautéing the onion.
How should I sauté the onion?
Sauté the chopped onion in the rendered fat from the meat until it reaches a medium golden brown color.
Is there any salt in the recipe?
Yes, the recipe includes 1 teaspoon of salt, though you should taste and adjust to your preference.
What size should the sausage slices be?
The sausage should be cut into 1/2-inch slices before being added back into the soup.
What are the primary tags for this recipe?
Key tags include southwest, soup, bean, sausage, comfort food, and one-pot meal.
Is this a healthy meal option?
Yes, with 14g of protein and a variety of vegetables, it is a nutritious and fulfilling comfort food.