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MyWikiBiz, Author Your Legacy — Sunday March 21, 2010

[edit] Black Bean Soup

[edit] 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

[edit] 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.

Black Bean Soup KJ Kitchens

KJ Kitchens