Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"
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Black Bean Soup | Black Bean Soup | ||
| − | + | * 1/4 cup Olive Oil | |
| − | + | * 1/4 cup Yellow Onion, Diced | |
| − | + | * 1/4 cup Carrots, Diced | |
| − | + | * 1/4 cup Green Bell Pepper, Diced | |
| − | + | * 4 Beef Bouillon Cubes | |
| − | + | * 1 cup Boiling Water | |
| − | + | * 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained | |
| − | + | * 2 tablespoons Cooking Sherry | |
| − | + | * 1 tablespoon Distilled White Vinegar | |
| − | + | * 2 tablespoons Worcestershire Sauce | |
| − | + | * 1 tablespoon Sugar | |
| − | + | * 2 teaspoons Garlic, Granulated | |
| − | + | * 2 teaspoons Salt | |
| − | + | * 1/2 teaspoon Black Pepper, Ground | |
| − | + | * 2 teaspoons Chili Powder | |
| − | + | * 8 oz. Smoked Sausage, small dice | |
| − | + | * 1 tablespoon Cornstarch | |
| − | + | * 2 tablespoons Water | |
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In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté | In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté | ||
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the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon | the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon | ||
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cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining | cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining | ||
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ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring | ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring | ||
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mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart | mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart | ||
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of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and | of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and | ||
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2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. | 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. | ||
Serve with cornbread, white rice, or your favorite side dish. | Serve with cornbread, white rice, or your favorite side dish. | ||
Revision as of 20:10, 17 January 2007
Black Bean Soup
- 1/4 cup Olive Oil
- 1/4 cup Yellow Onion, Diced
- 1/4 cup Carrots, Diced
- 1/4 cup Green Bell Pepper, Diced
- 4 Beef Bouillon Cubes
- 1 cup Boiling Water
- 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
- 2 tablespoons Cooking Sherry
- 1 tablespoon Distilled White Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Sugar
- 2 teaspoons Garlic, Granulated
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper, Ground
- 2 teaspoons Chili Powder
- 8 oz. Smoked Sausage, small dice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.
