Black Bean and Sausage Soup

Dave and Sue Cook for U's Note:

This is a modification of a lentil soup that I like. I recommend the fresh ingredients, they make a difference.

• Total Time: 1 hrs
• Prep Time: 0 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• ½ lb bacon (or more italian sausage)
• ½ lb hot Italian sausage , sliced (or sweet Italian)
• ½ medium red onion , chopped
• ½ medium yellow onion , chopped
• 3 garlic cloves , chopped
• 1 ½ sprigs fresh thyme
• 1 ½ sprigs fresh oregano
• 1 ½ sprigs fresh parsley
• ½ sprig fresh basil
• ½ cup celery , chopped
• 1⁄8; cup carrot , chopped
• 4 ounces white mushrooms , sliced
• 0.5 (15 ounce) can diced tomatoes
• 1 quart chicken stock or 1 quart turkey broth
• ½ teaspoon liquid smoke
• ½ quart water
• 29 ounces black beans
• 2 jalapeno peppers
• 2 cherry peppers
• salt and pepper

Directions:

1. Skin and cut the sausage into small pieces, do not cut the bacon if you use it, it will be easier to remove if desired. Also, suggest taking trimming some of the fat from the bacon.
2. In a large dutch oven, heat olive oil and brown both sausage and bacon.
3. Remove sausage and bacon from pot and place in a paper towel lined bowl to drain.
4. In the hot fat add the onion and garlic salt and stir occasionally, add garlic and stir for another 2 minutes.
5. Add remaining chopped vegetables and herbs and more salt.
6. Continue to stir until veggies are coated in fat and have started to become slightly translucent.
7. Add tomatos and stir for a couple minutes.
8. Return the sausageto the pan and add the stock and water, bring to a rolling boil and reduce heat.
9. Simmer for 15 minutes, or until celery and carrots are tender.
10. Add black beans and cook 15-20 minutes longer. .
11. Serve with a prepared crusty bread with parmesean or croutes.