Black Bean, Kielbasa and Rice Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Category: Main Dish

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Notes After Making

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Ingredients

  • 1 medium onion, chopped (about 150 g)
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • 1 lb (454 g) kielbasa, diced
  • 2 cans (29 oz / 858 mL total) beef broth or water with 3 tablespoons beef broth paste
  • 3 cups (720 mL) water
  • 3 cans (15 oz / 425 g each) black beans
  • 1 jar (16 oz / 454 g) salsa
  • 2 cups cooked brown rice, warmed
  • Salt and black pepper, to taste, if needed

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Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cumin. Sauté for 3–5 minutes, stirring occasionally, until the onion softens and the cumin becomes fragrant. Add garlic and kielbasa, slightly caramelize. 
  2. Pour in a small splash of beef broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the remaining beef broth and the water.
  3. Rinse and drain 2 cans of black beans. Place the third can, including its liquid, in a blender or food processor and purée until smooth.
  4. Add the rinsed beans and puréed beans to the pot. Stir in the salsa.
  5. Bring to a gentle simmer and cook for about 10–15 minutes, stirring occasionally, until heated through and the flavors blend. Simmer longer if you prefer a thicker soup.
  6. To serve, place one scoop of cooked rice in each bowl, then ladle the hot soup over or around the rice. Keep the remaining rice separate and add one scoop per bowl as needed. Do not stir all the rice into the soup pot unless you plan to serve the entire batch, as the rice will continue to absorb broth during storage.

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Jessica’s Notes

Best served with:

  • Cornbread 
  • A green salad

Wine Pairing:

  • Sauvignon Blanc — Its bright acidity balances the smoky sausage and hearty beans.
  • Zinfandel — Its ripe fruit complements the salsa and cumin.
  • Rosé — A refreshing option alongside the savory, mildly spicy soup.

Prep Ahead:

  • Chop the onion and kielbasa up to 1 day ahead.
  • Cook the rice ahead and refrigerate separately.
  • The soup can be prepared a day ahead; the flavors develop beautifully overnight.

Storage:

  • Refrigerate the soup separately from the rice in airtight containers for 3–4 days.
  • Reheat the soup until steaming hot and add fresh rice to each bowl.

Freezer-Friendly:

  • Freeze the soup without the rice for up to 3 months.
  • Thaw overnight in the refrigerator and reheat thoroughly. Serve with freshly cooked or separately thawed rice. 

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