Ghost Pepper and Black Bean Sausage Soup

October 15, 2021

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

Directions:

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.