Smokey Black Bean Soup with Sausage

Purnell's Smokehouse Sausage, onions, garlic, red pepper, chicken broth, tomatoes, Worcestershire sauce, chili powder, and black beans go in this soup recipe.


You can use our Smokehouse Roll Sausage or our Frozen Patties. Cook and crumble the sausage in skillet until thoroughly browned. Drain and add crumbles to the soup pot (leave some behind to add to top). In a medium pot, add onions and garlic and saute until soft. Add chopped red pepper and cook until softened. Stir in chicken broth, tomatoes, ketchup, and Worcestershire sauce and simmer for 3 minutes. Add black beans and bring to boil. Reduce heat and let simmer for 10 minutes. Top with any Smokehouse sausage extra crumbles.
Garnish with lime juice, cilantro, and sour cream. Cornbread goes Gooo-od with it too!



  • 1 16oz Roll or Carton of Purnell’s Smokehouse Sausage Patties.
  • 2 cups onions, chopped
  • 6 garlic cloves, pressed
  • 1 red pepper, finely chopped
  • 1 14 1/2-ounce can chicken broth
  • 1 1/2 cups canned chopped tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 4 15 1/2-ounce cans black beans, drained but not rinsed
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • *Cilantro and sour cream for garnish

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