FBD

Black Bean Soup

AmericanPorkIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 0.3 cup olive oil
  • 0.3 cup yellow onion, diced
  • 0.3 cup carrots, diced
  • 0.3 cup green bell pepper, diced
  • 4 piece beef bouillon cubes
  • 1 cup boiling water
  • 48 oz canned black beans, not drained
  • 2 tbsp cooking sherry
  • 1 tbsp distilled white vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 2 tsp granulated garlic
  • 2 tsp salt
  • 0.5 tsp ground black pepper
  • 2 tsp chili powder
  • 8 oz smoked sausage, small dice
  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch)

Instructions

  1. 1

    In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender.

  2. 2

    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.

  3. 3

    Bring mixture to a simmer and cook approximately 15 minutes.

  4. 4

    In a blender, purée 1 quart of the soup, and put back into the pot.

  5. 5

    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.