Slam Dunk Soup

Serves 4     The slam dunk soup is inspired by March Madness. It’s easy to fix and perfect for before, during or after the game. Soups are some of my favorite go-to meals and this one has meat, veggies and a lot of flavor. I use Longaniza sausage, which is usually found in Mexican markets. My favorite comes from Tula Market in Lake Forest (on Rockfield and El Toro) but any good fresh sausage will work – like sweet or hot Italian sausage.



1 Tbsp olive oil

1/2-3/4 lb. longaniza sausage (or Italian sausage)

1 can Swanson’s chicken broth

1 can corn – including liquid

1 can roasted diced tomatoes – including liquid

1 can black beans – drained

1/3 bag frozen green beans

2 cloves garlic – minced

1/2 large onion – diced

pinch salt

2 tsp Italian herbs

2 tsp cumin

1 tsp chili powder or ancho powder

dash cayenne (optional)

1 russet potato – cut into bite sized cubes

1 tsp lemon or lime juice (optional)

Tortilla strips (optional)

Sour cream or creme fraiche (optional)



In a large pot, heat the oil and brown the longaniza sausage – breaking it up while cooking it. Then add the onion and cook 2-3 minutes on med-low heat, stirring often. Stir in the garlic, Italian herbs, cumin and chili powder and cook an additional minute or until the garlic is fragrant.


Add the corn, chicken broth, tomatoes, black beans and potato. Mix well and bring it to a boil over medium-high heat. Reduce the heat and simmer it for about 35-40 minutes, stirring occasionally – cooking until the potatoes are tender. The time will vary, depending on the size of the cubes. Toss in the frozen green beans and lemon/lime juice if using and allow the mixture to cook for another 5 minutes.  Correct seasoning as needed. (It generally won’t need more salt, but it depend on the canned goods brands used.)


Serve it with tortilla strips on top and a drizzle of sour cream, if you want. It’s especially good with a green salad and some crusty bread.