To Cook:

  • Prep Time: 25 Minutes |
  • Blue Runner Black Bean Soup
  • You wouldn’t think soup would be a big deal in a tropical climate like New Orleans, but you’d be wrong. When the temp drops even slightly, we call it gumbo weather. Because you can’t eat gumbo every day, we recommend you try Blue Runner Black Bean Soup. It has an irresistible smoky flavor and is packed with the fiber and veggies your body craves. It’s a perfect warm-me-up from October all the way through to Mardi Gras parade season. To make it extra special, throw on some cilantro, sour cream and minced red onion, mister! Your fam is going to love it.

    Cook your black beans in an instant pot with 6 cups of water on high pressure for 30 minutes, follow with a 20-minute pressure release. Set aside.

    Heat olive oil in a large pot on medium-high.

    Add the onion and cook for around 4 minutes, stirring often until it starts to soften.

    Add the garlic and bell peppers. Stir often. Cook about 2-3 minutes, until the garlic is fragrant and the peppers start to soften.

    Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper.

    Put the heat one high and bring to boil.

    Once boiling, reduce the heat back to medium-low. Simmer for 10-15 minutes.

    Mash about half of the beans until they reach the consistency you like.

    Add the sausage to the soup and cook until the sausage is completely heated through.

    Top with cilantro, sour cream and extra onion and serve.

    Go git you some cher'.

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