This recipe is a freezer meal recipe but can be made during the week and eaten right away. It freezes well and I truly love the way it tastes. Because it incorporates vegetables with meats and beans, it's a balanced meal for any family. I like serving this meal to introduce my children to beans. It can be served over whole-grain rice if you want too.
Turkey Sausage Black Bean Soup Freezer Meal
Turkey Sausage Black Bean Soup Ingredients:
2 TBSP Olive Oil
1 lb Turkey sausage (remove sausage from skin and crumble in pan)
2 15 oz cans of black beans, drained and rinsed
1 cup of onions chopped
1 cup of frozen red pepper and green pepper
1 cup of celery chopped
2 tsp garlic minced
2 tsp dried thyme
2 tsp dried oregano
1 tsp pepper
1/2 tsp of cayenne pepper (can be omitted)
1 "no chicken" or chicken bouillon cube
1 8 oz cup of tomato sauce
1 cup of water
Turkey Sausage Black Bean Soup Instructions:
Add Olive Oil to a hot pan.
Remove the skin from the turkey sausage and break up and brown in a dutch oven. Cook till almost completely brown. It should take about 7-10 minutes.
Add rest of ingredients, bring to a boil, lower the heat, and cover for 20-25 minutes. Eat at this point.
Let cool and add to a freezer bag. Freeze for future use.
When ready to eat, defrost in a bowl or dutch oven. The bag may leak.
Remove from the plastic bag and cook for 15 minutes or until boiling. Add 1/2 cup to 1 cup of water if you want it to be more like a soup and less like a chili.
Serve warm topped with shredded cheddar cheese.
What do you think? I removed the cayenne pepper this time around. But, it was added after it was cooked. It was really good and enough for leftovers the next day. You can easily eat half of it and you can freeze the other half.
Here's the printable recipe for your convenience.
Ingredients
- 2 TBSP Olive Oil
- 1 lb Turkey sausage (remove sausage from the skin and crumble in the pan)
- 2 15 oz cans of black beans, drained and rinsed
- 1 cup of onions chopped
- 1 cup of frozen red pepper and green pepper
- 1 cup of celery chopped
- 2 tsp garlic minced
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp pepper
- 1/2 tsp of cayenne pepper (can be omitted)
- 1 "no chicken" or chicken bouillon cube
- 1 8 oz cup of tomato sauce
- 1 cup of water
Instructions
- Add Olive Oil to a hot pan.
- Remove the skin from the turkey sausage and break up and brown in a dutch oven. Cook till almost completely brown. It should take about 7-10 minutes.
- Add rest of ingredients, bring to a boil and cover for 20-25 minutes. Eat at this point.
- Let cool and add to a freezer bag. Freeze for future use.
- When ready to eat, defrost in a bowl or dutch oven. The bag may leak.
- Remove from plastic bag and cook for 15 minutes or until boiling. Add 1/2 cup to 1 cup of water if you want it to be more like a soup and less like a chili.
- Serve warm topped with shredded cheddar cheese.
Here are some additional recipes that have turkey sausage and black beans in them. Feel free to check them out. The title with CAPS is from this blog.
INSTANT POT TURKEY SAUSAGE AND SPINACH SOUP RECIPE
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
I'm always on the lookout for a good soup recipe and have also plan to use my crockpot more when the months grow colder. I'll pin this post for future reference.