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Mango chorizo sausage and black bean soup with lime

Your well-stocked pantry holds almost everything you need for this hearty soup!

After ten years of soup recipes here on The Perfect Pantry, do you still need proof that combining any fresh ingredient -- fruit, vegetables, sausage or leftover turkey -- with a well-stocked pantry will produce a very fine soup? You can do it, and do it without a recipe; the secret is to be fearless and plunge right in.

That's the way this sausage and black bean soup started out, but it ended up being so good that I'm glad I took notes as I was making it, so you can replicate it in your own kitchen. The soup began with the gift from my cousin of a couple of packages of Al Fresco Chipotle Chicken Chorizo Sausage with mango and adobo that were languishing in her freezer, and black beans I'd cooked in the pressure cooker and frozen. From there, I worked down the list of ingredients in the sausage, adding more of everything into the soup pot: more mango (nectar), more chipotle (peppers in adobo), more lime. At this time of year, both before and after Thanksgiving, I always have plenty of homemade chicken and turkey stock on hand; you can use either one in this soup. After browning the sausage and onion a bit, I tossed everything else into the pot. Super-easy, with just a little kick, and we loved the result. Enjoy some today, and freeze the rest.

Make a quick weeknight soup with some spicy sausage and whatever you find in the pantry!

Mango chorizo sausage and black bean soup with lime  {gluten-free}

From the pantry, you'll need: onion, canned or cooked black beans, chicken stock, tomato paste, vegetable oil, garlic, chipotle pepper in adobo, lime.

Serves 6, generously.


2 Tbsp vegetable oil
1 large onion, diced
24 oz fully-cooked chicken chorizo sausage (I use Al Fresco Chipotle Chicken Chorizo Sausage with mango and adobo, which is easy to find at the regular grocery store; use your favorite spicy sausage)
2 cloves garlic, minced
1 chipotle chile pepper in adobo, diced
4 cups cooked or canned black beans
9.5-oz can mango nectar
3 cups chicken or turkey stock (low-sodium store-bought or homemade)
1 Tbsp tomato paste
Juice of 1/2 lime


In a Dutch oven or heavy stock pot over medium heat, add the vegetable oil. When it is hot, stir in the onion and sausage. Sauté, stirring frequently, until the onion is translucent and the sausage is starting to brown here and there.

Add the garlic and chipotle pepper, and cook for 2 minutes. Then, stir in the beans, mango nectar, chicken stock and tomato paste.

Bring the soup to a boil, then reduce the heat to low and cook, uncovered, for 15 minutes, stirring a few times to keep the beans from sticking to the bottom of the pot. Squirt in the lime juice, and cook for 5 minutes more.

Taste, and add kosher salt and fresh black pepper, if needed (generally, you won't need them, unless you're using homemade stock that has no seasoning).

Serve hot, or cool completely, and refrigerate or freeze in containers with airtight lids.

[Printer-friendly recipe.]

More black bean soup variations:
Black bean, tomato and sausage soup, from The Perfect Pantry
Turkey soup with black beans, corn, and green chiles, from The Perfect Pantry
Black bean soup, from Skinnytaste
Hearty lentil and black bean soup with smoked paprika, from Cookin' Canuck
Slow cooker (or stovetop) vegetarian black bean and rice soup with lime and cilantro, from Kalyn's Kitchen

Mango chorizo sausage and black bean soup comes together in minutes. Just rely on your pantry!

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I loved to make soup in the way you're describing, just adding ingredients I think will work together and tasting them as I go. But now I am like you; writing it down in case it turns out to be a winner! And this one does sound wonderful; so many good flavors.

Kalyn, I still improvise more while making soup than in any other type of cooking. The notes help, not just so I can share recipes here, but so I can replicate them for myself.

It must be Black Bean Day... This morning my pressure cooker and I made a pot of them, and when I read this post, soup was in the making. So many possibilities!

Susan, is there any day that *isn't* black bean day?! I make large batches in the pressure cooker, and freeze them in soup-size portions. They taste so much better than canned black beans, though canned beans would certainly work in this recipe, too.

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