Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.
Saut 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 saut ed 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. Serve with cornbread, white rice, or your favorite side dish.
Black Bean Soup 199

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