Chili's Black Bean Soup
SERVES 8
Ingredients:
¼ cup olive oil
¼ cup diced yellow onion
¼ cup diced carrot
¼ cup diced green bell pepper
1 cup boiling water
4 beef bouillon cubes
1½ quarts undrained canned black beans
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons chili powder
8 ounces small-diced smoked sausage
1 tablespoon cornstarch
2 tablespoons water
Method:
In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3–4 minutes, until they are tender.
In a saucepan, bring 1 cup of water to a boil, add the bouillon cubes, and allow them to dissolve.
Add the bouillon, beans, and remaining ingredients except the cornstarch and 2 tablespoons of water to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
In a blender, purée 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.
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