Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"

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Black Bean Soup
 
Black Bean Soup
  
{| class="wikitable"
+
* 1/4 cup Olive Oil  
| 1/4 cup Olive Oil  
+
* 1/4 cup Yellow Onion, Diced  
|-
+
* 1/4 cup Carrots, Diced  
| 1/4 cup Yellow Onion, Diced  
+
* 1/4 cup Green Bell Pepper, Diced  
|-
+
* 4 Beef Bouillon Cubes  
| 1/4 cup Carrots, Diced  
+
* 1 cup Boiling Water  
|-
+
* 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained  
| 1/4 cup Green Bell Pepper, Diced  
+
* 2 tablespoons Cooking Sherry  
|-
+
* 1 tablespoon Distilled White Vinegar  
| 4 Beef Bouillon Cubes  
+
* 2 tablespoons Worcestershire Sauce  
|-
+
* 1 tablespoon Sugar  
| 1 cup Boiling Water  
+
* 2 teaspoons Garlic, Granulated  
|-
+
* 2 teaspoons Salt  
| 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained  
+
* 1/2 teaspoon Black Pepper, Ground  
|-
+
* 2 teaspoons Chili Powder  
| 2 tablespoons Cooking Sherry  
+
* 8 oz. Smoked Sausage, small dice  
|-
+
* 1 tablespoon Cornstarch  
| 1 tablespoon Distilled White Vinegar  
+
* 2 tablespoons Water
|-
 
| 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  
 
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  
 
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  
 
cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining  
 
 
ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring  
 
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  
 
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  
 
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.  
 
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.