Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"
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=== Ingredients: === | === Ingredients: === | ||
− | * 1/4 cup | + | * 1/4 cup [[Recipe Ingredient:=olive oil]] |
− | * 1/4 cup | + | * 1/4 cup yellow [[Recipe Ingredient:=onions|onion]], diced |
− | * 1/4 cup | + | * 1/4 cup [[Recipe Ingredient:=carrots]], diced |
− | * 1/4 cup | + | * 1/4 cup [[Recipe Ingredient:=green bell pepper]], diced |
− | * 4 | + | * 4 [[Recipe Ingredient:=beef bouillon]] cubes |
− | * 1 cup | + | * 1 cup boiling [[Recipe Ingredient:=water]] |
− | * 1 1/2 quarts (3 pounds) | + | * 1 1/2 quarts (3 pounds) canned [[Recipe Ingredient:=black beans]], not drained |
− | * 2 tablespoons | + | * 2 tablespoons [[Recipe Ingredient:=cooking sherry]] |
− | * 1 tablespoon | + | * 1 tablespoon distilled [[Recipe Ingredient:=white vinegar]] |
− | * 2 tablespoons | + | * 2 tablespoons [[Recipe Ingredient:=worcestershire sauce]] |
− | * 1 tablespoon | + | * 1 tablespoon [[Recipe Ingredient:=sugar]] |
− | * 2 teaspoons | + | * 2 teaspoons [[Recipe Ingredient:=garlic]], granulated |
− | * 2 teaspoons | + | * 2 teaspoons [[Recipe Ingredient:=salt]] |
− | * 1/2 teaspoon | + | * 1/2 teaspoon black [[Recipe Ingredient:=pepper]], ground |
− | * 2 teaspoons | + | * 2 teaspoons [[Recipe Ingredient:=chili powder]] |
− | * 8 oz. | + | * 8 oz. [[Recipe Ingredient:=smoked sausage]], small dice |
− | * 1 tablespoon | + | * 1 tablespoon [[Recipe Ingredient:=cornstarch]] |
− | * 2 tablespoons | + | * 2 tablespoons water |
=== Directions: === | === Directions: === | ||
1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté | 1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté | ||
Line 47: | Line 47: | ||
2. Serve with cornbread, white rice, or your favorite side dish. | 2. Serve with cornbread, white rice, or your favorite side dish. | ||
+ | ---- | ||
+ | [[Recipe Name:=Black Bean Soup]] | ||
+ | [[Recipe Contributor:=KJ Kitchens]] | ||
+ | ---- | ||
+ | <adsense> | ||
+ | google_ad_client = "pub-5512298628457000"; | ||
+ | google_ad_width = 728; | ||
+ | google_ad_height = 90; | ||
+ | google_ad_format = "728x90_as"; | ||
+ | google_ad_type = "text_image"; | ||
+ | google_ad_channel = ""; | ||
+ | google_color_border = "FFFFFF"; | ||
+ | google_color_bg = "FFFFFF"; | ||
+ | google_color_link = "0066CC"; | ||
+ | google_color_text = "000000"; | ||
+ | google_color_url = "008000"; | ||
+ | </adsense> | ||
+ | <br> | ||
+ | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
+ | [[Category:Recipes]] | ||
+ | [[Category:Soup Recipes]] |
Revision as of 19:03, 18 January 2007
Black Bean Soup
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Ingredients:
- 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
Directions:
1. 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.
2. Serve with cornbread, white rice, or your favorite side dish.
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google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
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KJ Kitchens