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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A hearty and very yummy soup. Perfect for the winter months Ingredients:
1/4 cup olive oil |
1/4 cup yellow onion, diced |
1/4 cup carrot, diced |
1/4 cup green bell pepper, diced |
4 beef bouillon cubes |
1 cup boiling water |
1 1/2 quarts canned black beans, not drained |
2 tablespoons cooking sherry |
1 tablespoon distilled white vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon sugar |
2 teaspoons granulated garlic |
2 teaspoons salt |
1/2 teaspoon black pepper, ground |
2 teaspoons chili powder |
8 ounces 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.
2. Saute the vegetables until they are tender.
3. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
4. Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
5. Bring mixture to a simmer and cook approximately 15 minutes.
6. In a blender, puree 1 quart of the soup, and put back into the pot.
7. In a separate bowl, combine the cornstarch and 2 tablespoons water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
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