Dive into our Kielbasa, Shrimp & Black Bean Soup—a dish where robust kielbasa, tender shrimp and hearty black beans come together in a savory broth.

Begin by giving the kielbasa a golden sear in a pot. Follow up with onions and bell peppers, letting them soften and release their natural sweetness. The foundation of the soup is then set with chicken broth, diced tomatoes with green chilies and black beans. A dash of chili powder, cumin and garlic powder infuses the mix with a gentle warmth.

On the side, give the shrimp a quick sauté until they adopt a rosy hue. While most join the soup, a few are reserved for a final flourish.

To elevate the dish, whip up a blend of sour cream, fresh cilantro and green onions, creating a velvety drizzle. When serving, crown the soup with the set-aside shrimp and a drizzle of the cilantro cream, making each bowl both a feast for the eyes and the palate.

Prep Time:  20 minutes   |    Cook Time:  55  minutes   |    Total Time:  1 hour, 15  minutes   |    Servings:  3-4

Ingredients:

• 14 ounces  Parkview®  Kielbasa, diced
• 1 tablespoon  Carlini  Pure Olive Oil
• 1 onion, diced
• 1 orange or red bell pepper, diced
• 32 ounces  Chef's Cupboard  Chicken Broth
• 10 ounces  Casa Mamita  Diced Tomatoes with Green Chilies, drained
• 2 15.5-ounce cans  Dakota's Pride  Black Beans, drained and pureed
• Pinch  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Ground Cumin
• ½ teaspoon  Stonemill  Garlic Powder
• 12 ounces  Fremont Fish Market  Large Cooked Shrimp
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 1 cup  Friendly Farms  Sour Cream
• ¼ cup chopped cilantro
• ¼ cup chopped green onion

Directions:

1. In a medium pot over medium heat, brown the kielbasa in oil. Drain oil and reserve.
2. Add the onion and bell pepper, sauté until onions are translucent.
3. Add the chicken broth, tomatoes with green chilies, black beans, chili powder, cumin and garlic powder. Bring to a boil, reduce heat and simmer for 40 minutes. Stir occasionally.
4. In a large skillet, heat the reserved oil over medium-high heat. Sauté the shrimp, season to taste with salt and pepper. Reserve 12 shrimp for garnish. Add the remaining shrimp to the soup. Season soup to taste with salt and pepper.
5. In a blender, puree the sour cream, cilantro and green onion. Season to taste with salt and pepper.
6. Garnish with the reserved shrimp and a drizzle of the cilantro cream.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen