Chicken, Sausage and Black Bean Soup – Make Ahead and Freeze Simple!

We are all eating at home more than usual during these trying times.  This recipe will make more than one meal.  Simply freeze leftovers in small Ziploc bags for individual portions and you’re all set for another dinner or lunch.

Print Recipe

Chicken, Sausage and Black Bean Soup

Course: Main Course

Cuisine: American

Servings: 10

Calories: 454kcal

Ingredients

• 2 Tbsp olive oil
• 2 cups carrots chopped
• 1 1/2 cups onion chopped
• 1 1/2 cups celery chopped
• 1 1/2 pounds spicy or mild Italian sausage or half spicy and half mild
• 1 jalapeno pepper deseeded and chopped
• 3 bay leaves
• 6 garlic cloves minced
• 2 Tbsp fresh minced thyme or 1 1/2 tsp dried thyme
• 6 cups chicken broth
• 3 15 oz cans black beans drained
• 1 1/2 pounds chicken breasts cut into bite sized pieces

Instructions

• Heat oil in a stock pot over medium high heat.  Add next 5 ingredients and sauté until sausage is cooked.         
• Drain the grease and excess juices from the soup. 
• Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
• Add the broth and bring to a boil.  Reduce heat to low and cook for another 20 minutes.
• Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
• Remove bay leaves and season with salt and pepper.

Notes

Serve with low-fat corn muffins.