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Revision as of 20:10, 17 January 2007
, 20:10, 17 January 2007no edit summary
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
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.
