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Revision as of 20:07, 17 January 2007
, 20:07, 17 January 2007soup's on: without formatting
Black Bean Soup
{| class="wikitable"
{| class="wikitable"
| 1 pound dry Great Northern beans
| 1/4 cup Olive Oil
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|-
| 8 cups water
| 1/4 cup Yellow Onion, Diced
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|-
| 12 baby carrots
| 1/4 cup Carrots, Diced
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|-
| 1 cup chopped onion
| 1/4 cup Green Bell Pepper, Diced
|-
|-
| 1/2 pound chopped ham
| 4 Beef Bouillon Cubes
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|-
| 1/4 cup ketchup
| 1 cup Boiling Water
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|-
| salt and pepper to taste
| 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
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| 2 tablespoons Cooking Sherry
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| 1 tablespoon Distilled White Vinegar
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| 2 tablespoons Worcestershire Sauce
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| 1 tablespoon Sugar
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| 2 teaspoons Garlic, Granulated
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| 2 teaspoons Salt
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| 1/2 teaspoon Black Pepper, Ground
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| 2 teaspoons Chili Powder
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| 8 oz. Smoked Sausage, small dice
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| 1 tablespoon Cornstarch
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| 2 tablespoons Water
|}
|}
In a large pot over medium high heat, combine the
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté
water to cover all, if necessary. Bring to a boil, then
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.
