FBD

Chili's Black Bean Soup

GreekBeefIntermediate15 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 each Beef Bouillon Cubes
  • 1 cup Boiling Water
  • 0 quart (3 pounds) Canned Black Beans, Not Drained
  • 2 tbsp Cooking Sherry
  • 1 tbsp Distilled White Vinegar
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Sugar
  • 2 tsp Garlic, Granulated
  • 2 tsp Salt
  • 0.5 tsp Black Pepper, Ground
  • 2 tsp Chili Powder
  • 8 each oz. Smoked Sausage, small dice
  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions

  1. 1

    In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.

  2. 2

    Saute the vegetables until they are tender.

  3. 3

    Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

  4. 4

    Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sauteed vegetables.

  5. 5

    Bring mixture to a simmer and cook approximately 15 minutes.

  6. 6

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

  7. 7

    In a separate bowl, combine the cornstarch and 2 tablespoons water.

  8. 8

    Add the cornstarch mix to the soup and bring to a boil for 1 minute.

  9. 9

    Serve with cornbread, white rice, or your favorite side dish.

Tags

soupgreekpotpourri-recipes