Name: Chili's Black Bean Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6 serving(s)
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

1

Recipe by James Craig

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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:: 55mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed 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 tablespoons 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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@James Craig

Contributor

@James Craig

Contributor

"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."

recipes

80

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Cook4_6

11/11/2008

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!

Reply
tweak by Cook4_6

11/11/2008

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!

Reply
creation by James Craig

7/4/2003

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.