Black Bean Soup

Name: Black Bean Soup
Ingredients: 14 cup olive oil; 14 cup yellow onion, Diced; 14 cup carrot, Diced; 14 cup green bell pepper, Diced; 4 beef bouillon cubes; 1 cup boiling water; 1 12 quarts canned black beans, Not Drained; 2 tablespoons cooking sherry; 1 tablespoon distilled white vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon sugar; 2 teaspoons granulated garlic; 2 teaspoons salt; 12 teaspoon black pepper, Ground; 2 teaspoons chili powder; 8 ounces smoked sausage, small dice; 1 tablespoon cornstarch; 2 tablespoons water

18 ingredients

8 steps

Ingredients

14 cup olive oil
14 cup yellow onion, Diced
14 cup carrot, Diced
14 cup green bell pepper, Diced
4 beef bouillon cubes
1 cup boiling water
1 12 quarts canned black beans, Not Drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons granulated garlic
2 teaspoons salt
12 teaspoon black pepper, Ground
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.
2

Saute the vegetables until they are tender.
3

Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
4

Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
5

Bring mixture to a simmer and cook approximately 15 minutes.
6

In a blender, puree 1 quart of the soup, and put back into the pot.
7

In a separate bowl, combine the cornstarch and 2 tablespoons water.
8

Add the cornstarch mix to the soup and bring to a boil for 1 minute.