Chili's Black Bean Soup

By á-170456

Ingredients

• 1/4 cup olive oil
• 1/4 cup diced yellow onion
• 1/4 cup diced carrots
• 1/4 cup diced green bell pepper
• 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 freshly-ground black pepper
• 2 teaspoon chili powder
• 8 ounces smoked sausage cut small dice
• 1 tablespoon cornstarch
• 2 tablespoons water

Preparation

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

This recipe yields ?? servings.