Black Bean Soup

Name: Black Bean Soup
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, minced; 8 carrots, skinned and chopped diagonally; 2 stalks celery, chopped diagonally; 1 sweet pepper, chopped; 2 (14 ounce) cans stewed tomatoes (or 8 fresh, steamed peeled and chopped); 2 (14 ounce) cans black beans; 8 hot Italian sausages, peeled (about two pounds); 1 bay leaf; 1 sprig thyme, leaves removed; sea salt; black pepper; 1 1/2 liters vegetable broth (I highly recommend the sodium reduced stuff!); 1 large vidalia onion, diced finely

14 ingredients

9 steps

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
8 carrots, skinned and chopped diagonally
2 stalks celery, chopped diagonally
1 sweet pepper, chopped
2 (14 ounce) cans stewed tomatoes (or 8 fresh, steamed peeled and chopped)
2 (14 ounce) cans black beans
8 hot Italian sausages, peeled (about two pounds)
1 bay leaf
1 sprig thyme, leaves removed
sea salt
black pepper
1 1/2 liters vegetable broth (I highly recommend the sodium reduced stuff!)
1 large vidalia onion, diced finely

Directions

1

Heat olive oil in a pot.
2

Add onions, garlic and skinned sliced sausages; saute over medium heat for 5 minutes.
3

Add carrots and celery, saute 5 minutes.
4

Add peppers and tomatoes, saute 5 minutes.
5

Add salt, pepper, thyme and bay leaf, saute 5 minutes.
6

Drain and puree one can of black beans, add other can with juice, and saute 5 minutes.
7

Add vegetable broth.
8

Lower temperature and simmer for at least one hour, stirring occasionally.
9

Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.