Black Bean Soup

A hearty and very yummy soup. Perfect for the winter months

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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
• 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 black pepper, Ground
• 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.
2. Saute the vegetables until they are tender.
3. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
4. Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
5. Bring mixture to a simmer and cook approximately 15 minutes.
6. In a blender, puree 1 quart of the soup, and put back into the pot.
7. In a separate bowl, combine the cornstarch and 2 tablespoons water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.