Ghost Pepper and Black Bean Sausage Soup

Ghost Pepper and Black Bean Sausage Soup

If you're looking to warm up with a winter soup, you'll find this soup really hits the spot. 


2 tablespoons unsalted butter

1 tsp of Pico’s Naga Ghost Pepper Sauce

2 smoked sausages

3 cloves garlic (minced)

1 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1 can of diced tomatoes (petite cut, drained)

2 cans of black beans (drained)

3 cups chicken broth

1 bay leaf

1/2 lime

a fistful of chopped fresh coriander

shredded cheddar cheese

sour cream



  •  In a food processor or blender, blend together about 3/4 cup of the black beans with one cup of the chicken broth. Set aside.
  • In a large soup pot, melt the butter over medium high heat
  • Stir in the garlic, salt, smoked paprika and cumin. Cook for about one minute, until garlic is fragrant.
  • Add the drained tomatoes, the black beans, the blended bean and chicken broth mixture, the remaining 2 cups of chicken broth and the bay leaf.
  • Bring the soup to a low boil. Reduce heat to simmer and let the soup simmer until starting to thicken, about 20 - 25 minutes.
  • Remove the bay leaf from the soup. Stir in the fresh lime juice and the Ghost Pepper sauce.
  • Top each bowl of soup with the chopped fresh coriander, shredded cheddar cheese and sour cream. Feel free to add some extra Ghost Pepper sauce if you dare. 



(Inspired by