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Black Beancassoulet Soup















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 pounds black beans
1 ¼ cups olive oil
3 cups onions
yellow, diced
12 Cloves garlic
1ea Very ham bone
very meaty, or 2 ham hocks
8 quarts water
3 ½ tablespoons cumin
2 tablespoons oregano
3 each bay leaves
1 tablespoon kosher salt
1 tablespoon black pepper
freshly ground
1 pinch cayenne pepper
8 tablespoons italian parsley
chopped, fresh
1 3/4-2 lbs garlic sausage
6 each italian sausage
cut into 1inch pieces
6 each hot italian sausages
cut into 1inch pieces
1 pound bratwurst
cut into 1 inch pieces
3 each sweet red bell peppers
cored, seeded, and diced
¼ cup sherry
3 tablespoons brown sugar, dark
2 tablespoons lemon juice


  1. Soak the black beans in water to cover overnight.

  2. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and sauté until the onions are limp, about 10 minutes.

  3. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking.

  4. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into ½-inch slices.

  5. Heat the remaining ¼ cup oil in a large heavy skillet over medium heat. Add the Italian sausages and sauté until browned. Remove the sausages with a slotted spoon.

  6. In the same skillet, sauté the bratwurst until browned. Remove with a slotted spoon.

  7. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes.

  8. Add all the sausages and the red peppers and cook for another 30 minutes.

  9. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice.

  10. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings.

  11. Ladle the soup into soup bowls and dollop each serving with sour cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 25861% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 443mg 18%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 17% Vitamin C 56%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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