This post may contain affiliate links. Please read our disclosure policy.

Well, my friends. 
I guess it’s official. 
Officially soup season that is. 
The Rocky Mountains have been dusted with snow and I’m trying really hard not to shed a tear each time I look at their
doomly covered winter approaching faces. That dusting of snow just seems to call out….get ready to bury yourself and your children inside your house where whining and fighting is likely to triple during the winter months. Prepare to have your mini van slip off the side of the road on your way to Walmart. Get excited about your driveway turning into a solid sheet of ice if you don’t shovel it 15 seconds after the snow falls because you bought your house on the shady side of the street and….
Excuse me. 
Were we talking about the mountains being covered with snow?
I guess I got carried away.
I suppose there is some beauty involved with dusting of snow. 
I do have a beautiful steamy warm soup recipe for you today. 
That’s at least one thing to be grateful for, isn’t it?
And I’ll tell you another thing….the friend who passed this treasure of a recipe on to me?
Really beautiful. 
She’s the kind of friend that would give you a smile and a hug even if you showed up to church wearing moon boots and your bra on the outside of your dress. 
She’s that nice…
….and beautiful. 

Corn Bread recipe found here

Sausage and Black Bean Soup
Time: 40 minutes
Yield: 12 servings
Recipe adapted from the talented and lovely Teresa Evans
12 C hot water
9 chicken bullion cubes
1 C carrots, chopped
1 1/2 C celery, chopped 
1 onion, chopped
1 green pepper, chopped
3 C potatoes, chopped
1 t minced garlic
2 pounds smoked sausage (the kind in a horse shoe shape)
1 t dried parsley
2 cans black beans
salt and pepper
***Side Note***
I wanted to show you this handy 
 my parents gave me for Christmas last year. It is fabulous for chopping veggies…especially for soup. You do have to do a little bit of cutting to get the vegetables ready for the chopper.
But once, you have done a little prep work…
This baby can chop them very quickly. I have used it a lot this past month to can Spaghetti Sauce and Salsa. It cuts tomatoes like a dream. Anyhow…just thought I’d pass it along to you.
This post wasn’t sponsored by the folks who make this chopper…just passing along a good thing. 
I’m not sure where my parents got it but you can order it through Amazon from this link, if it suits your fancy.
Progressive International GPC-4000 Fruit and Vegetable Chopper 

 Let’s make some soup…..

1. Chop your vegetables.
2. Unwrap and slice your sausage into 1/4 inch chunks. 
3. Place the veggies and sausage into a large soup pot. 
4. Dissolve the bullion cubes in the hot water and pour it into the soup pot. 
5. Toss in the parsley. 
6. Bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes or until the vegetables are soft. Taste your soup and add as much salt and pepper as you like.  
7. Pour the black beans into a strainer in your sink and run warm water over them. You want to be sure the black beans have been rinsed or the soup will get all murky.
8. Pour the black beans into your soup. Simmer for 2-3 more minutes, letting the beans heat through. 
9. Serve and enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. So happy soup season has arrived when we can eat wonderful soup like this! Delicious recipe – thanks!
    Mary x

  2. This soup looks good. But, if you want good sausage you should try the sausage from Harmon's meat department. So yummy.

  3. Yum, this dish looks great. I could make this with turkey sausage for a healthier version. Thank you so much for posting this recipe and detailed photos of the process.

  4. Hi Ladies,
    You need chicken bullion. Thanks for the heads up about the missing bullion type. Good luck! Hope you love it.
    Have a great weekend.