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Black Bean Soup
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/4 cup Olive Oil
/4 cup Yellow Onion, Diced
/4 cup Carrots, Diced
/4 cup Green Bell Pepper, Diced
Beef Bouillon Cubes
cup Boiling Water
1/2 quarts (3 pounds) Canned Black Beans, Not Drained
tablespoons Cooking Sherry
tablespoon Distilled White Vinegar
tablespoons Worcestershire Sauce
tablespoon Sugar
teaspoons Garlic, Granulated
teaspoons Salt
/2 teaspoon Black Pepper, Ground
teaspoons Chili Powder
oz. Smoked Sausage, small dice
tablespoon Cornstarch
tablespoons Water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté
the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon
cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining
ingredients (except cornstarch and 2 tablespoon water) to sautéed 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
tablespoon 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.
Black Bean Soup
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