Our yummy soup will warm you up on those chilling fall days!

Voodoo Black Bean Soup

Prep: 20 minutes
Cook: 2 hours 20 minutes
Serves: 8

  • 1 (2 lb.) bone-in pork shoulder, fat trimmed
  • 2 tsp. Louisiana-style Cajun seasoning
  • 1 tbsp. Our Family® Olive Oil
  • 8 oz. Chorizo or other smoked sausage, sliced
  • 1 garlic clove, minced
  • 1 medium jalapeño pepper, minced
  • 1 cup Open Acres® Diced Carrots
  • 1 cup diced celery
  • 1 cup Open Acres® Diced Yellow Onion
  • 1 cup seeded and diced poblano peppers
  • 6 cups Our Family® reduced sodium chicken broth
  • 3 cans (15 oz. each) Our Family® Black Beans, rinsed and drained
  • 1 tbsp. chopped chipotle peppers in adobo sauce
  • 1⁄2 tsp. chopped fresh thyme leaves
  • Our Family® Sour Cream and hot sauce (optional)

1. Rub all sides of pork with seasoning. In large saucepot, heat oil over medium-high heat. Add pork and cook 4 to 6 minutes, turning to brown all sides. Reduce heat to medium and cook 5 minutes longer; remove pork.

2. Add sausage and cook 5 minutes or until browned. Add garlic, jalapeño, carrots, celery, onion and poblano peppers. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add broth and pork, and heat to simmering. Reduce heat to low; cover and simmer 2 hours or until meat easily pulls away from bone, turning pork halfway through cooking.

3. Remove pork from saucepot and shred with 2 forks. Add beans, chipotle peppers, thyme and shredded pork to saucepot; cover and cook over medium heat 5 minutes. Ladle soup into soup bowls. Serve with sour cream and hot sauce, if desired.

Approximate nutritional values per serving: 427 Calories, 22g Fat (7g Saturated), 63mg Cholesterol, 1293mg Sodium, 28g Carbohydrates, 10g Fiber, 26g Protein

Chef’s Tip: Since the amount of heat in specific types of chile peppers may vary, adjust the amount of poblano peppers or chipotle peppers in this recipe according to personal taste preferences.

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