Yields 10-12 cups
½ pound of Gottenburg Sausage, sliced and quartered
2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, minced
2 carrots, chopped
1 red bell pepper, chopped
4 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes, to taste
1 15 oz. can sweet corn, drained and rinsed
3 15 oz. cans black beans, drained and rinsed
4 cups vegetable broth
1/2 lime, juiced
Salt & pepper, to taste
Heat the oil in a large soup pot over medium heat. Stir in the onions and garlic, with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent.
Stir in the carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until the vegetables are soft, about 7-9 minutes.
Pour in the beans, corn, broth & sausage. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until heated through, about 20 minutes. Turn off heat.
Stir in lime juice and taste test to see if it needs more salt or pepper.
Gottenburg Sausage (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.