Chili's Black Bean Soup

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.

• Ready In: 55 mins
• Serves: 4-6

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 (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.