This Gluten-Free Spicy Black Bean Soup has a homey feel and a kick that will keep you coming back for more. Turn up the heat in your kitchen with this savory, spicy soup.
There’s something about a hot bowl of soup at the end of the day that is comforting. I know that soup is supposed to be a food for the colder months.
And admittedly, yes, there’s no better food during the Holiday Season that a bowl of soup. But why would you reserve such an amazing food for just a few months out of the year?
I love making soups year round. I used Kitchen Accomplice Beef Broth Concentrate to get me started on this Gluten-Free Spicy Black Bean Soup, and added in the meat, veggies, and spices.
The broth gave me a great foundation and really helped pull out the other flavors in the ingredients.
Kitchen Accomplice makes delicious, all-natural beef, chicken and veggie broths to help boost flavor in soups, stews, sauces, rice dishes, grains and more.
They are gluten-free, low sodium, and non-GMO. You just add water, stir, and use.
One of the many things I love about their broth concentrates is that they come in easy to store bottles and one bottle will yield 28 cups of broth. No need to store cans upon cans of broth in your cupboard.
After one bite of this Gluten-Free Spice Black Bean Soup you’ll be hooked. Soup is one of those foods that I’ll honestly eat bowl after bowl. It’s so filling, and so good.
If you make this soup, please stop by and let me know what you thought!
- 1 tablespoon vegetable oil
- 4 ounces of smoked sausage, diced (andouille or kielbasa)
- 1 lb. ground turkey
- 1 cup onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon of ground allspice
- 1 4-oz can of mild green chile's
- 1, 14.5-ounce can diced tomatoes, undrained
- 2, 15-ounce cans black beans, drain one can
- 4 tablespoons Kitchen Accomplice Beef Broth Concentrate
- 2 cups water
- Heat vegetable oil in a large saucepan over medium heat.
- Add diced sausage and ground turkey; saute for 5-6 minutes.
- Add onion and red bell pepper and saute for another 4-5 minutes or until the onion is tender.
- Stir in the garlic, cumin, chile powder and allspice.
- Stir in the green chiles and tomatoes and cook for 3-4 minutes. Rinse and drain one can of black beans. Add drained black beans, and un-drained black beans.
- In a mesuring cup, mix beef broth concentrate and water. Add to saucepan.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Serve hot.
This post is sponsored Kitchen Accomplice. Opinions are my own.