Chili's Black Bean Soup

James Craig's Note:

This recipe is in response to Debbie Thorn's request for a black bean soup in the recipes requested forum. The recipe was originally published in the VJJE recipe weekly archives in 2001.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1/4 cup olive oil
• 1/4 cup yellow onion, diced
• 1/4 cup carrot, diced
• 1/4 cup green bell pepper, diced
• 4 beef bouillon cubes
• 1 cup boiling water
• 1 1/2 quarts canned black beans, not drained (3 pounds)
• 2 tablespoons dry sherry
• 1 tablespoon distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 2 teaspoons garlic granules
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons chili powder
• 8 ounces smoked sausage, small dice
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

1. In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
2. Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
3. Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
4. Bring mixture to a simmer and cook approximately 15 minutes.
5. In a blender, puree 1 quart of the soup, and put back into the pot.
6. In a separate bowl, combine the cornstarch and 2 tablespoons water.
7. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
8. Serve with cornbread, white rice, or your favorite side dish.

Reviews

[Cooks4_6]

This is an excellent recipe, that did not take me 55 minutes to prepare. I used 1 cup of beef broth instead of the bouillon, and forgot last step. The soup was perfectly thick without the cornstarch. I don't think I will add it when I make this in the future! Thanks for a great recipe!