Chili's Black Bean Soup

Total Time: 55 mins Preparation 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 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

Recipe

• 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, rice, or your favorite side dish.