Unbelievably flavorful with a well-balanced heat, this Wicked Black Bean and Ghost Pepper Sausage Soup is made using locally owned Queen City Sausage. This recipe highlights smoky sausage flavor with just enough ghost pepper kick to be exciting without overwhelming. All opinions are my own.
When I first heard “ghost pepper,” I thought only of intense heat. For years my tolerance for spicy food was modest, but over time I became more adventurous. Now I enjoy dishes that deliver heat and complex flavor at the same time. This soup is a perfect example: smoky sausage, hearty black beans and a touch of ghost pepper heat that finishes bright with lime and cilantro.
During a recent tour of Queen City Sausage in Cincinnati, Ohio, we sampled several dishes made with their Wicked Ghost Pepper Smoked Sausage, including sausage stir fry and Wicked Sausage Kabobs. The kabobs were striking—basted simply with Italian dressing and Worcestershire for a glossy, savory finish—but the large sausage pieces were a bit intense for my palate. Still, the signature spice blend and smoke that Queen City is known for shone through.
Back home, I wanted to create a recipe that tones down the heat just enough so more people can enjoy the flavor. The result is this Wicked Black Bean and Ghost Pepper Sausage Soup—rich, smoky, and brightened with lime and cilantro. It’s one of my favorite soups to date because it doesn’t require a long ingredient list; the sausage provides deep flavor so the rest is simple.
A little local history: Queen City Sausage has been a Cincinnati staple for decades. The company’s distinctive smoked flavor comes from the careful spice blending developed by long-time employees. That hands-on approach shows in the finished product and makes using their sausage a shortcut to big flavor in recipes like this one.
Tips for success
- If you prefer more heat and meatiness, use three sausage links instead of two.
- Brown the chopped sausage first; it releases fat and caramelized bits that deepen the soup’s flavor.
- Garnish with a dollop of sour cream to tame the heat if you prefer a milder finish.
- Serve as an appetizer or make it a full meal with cornbread or garlic bread and a fresh green salad.
Wicked Black Bean and Ghost Pepper Sausage Soup
Summary: A smoky, slightly spicy black bean soup made with Queen City Wicked Ghost Pepper Smoked Sausage. Ready in about 40 minutes and serves 6.
Yield & Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Ingredients
- 2 tbsp unsalted butter
- 2 links Queen City Wicked Ghost Pepper Smoked Sausage, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1 (15 oz) can petite cut diced tomatoes, drained
- 2 (15 oz) cans black beans, drained
- 3 cups chicken broth
- 1 bay leaf
- Juice of 1/2 lime
- Chopped fresh cilantro, shredded cheddar cheese and sour cream for topping
Instructions
- In a blender or food processor, puree about 3/4 cup of the drained black beans with 1 cup of the chicken broth. Set aside.
- In a large soup pot, melt the butter over medium-high heat. Add the chopped ghost pepper sausage and cook about 5 minutes, stirring occasionally, until the sausage begins to brown.
- Add the garlic, salt, smoked paprika and cumin. Cook about 1 minute, until the garlic is fragrant.
- Stir in the drained tomatoes, the remaining black beans, the blended beans and broth mixture, the remaining 2 cups of chicken broth and the bay leaf.
- Bring the mixture to a low boil, then reduce heat and simmer until the soup begins to thicken, about 20–25 minutes.
- Remove and discard the bay leaf. Stir in the lime juice. Taste and adjust salt if needed.
- Ladle into bowls and top with chopped cilantro, shredded cheddar and a spoonful of sour cream if desired.
Nutrition (per serving)
- Calories: 367 kcal
- Carbohydrates: 41 g
- Protein: 19 g
- Fat: 15 g (Saturated fat: 6 g)
- Sodium: 1238 mg
- Fiber: 14 g
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