Chili's Black Bean Soup
This recipe is in response to debbie thorn's request for a black bean soup in the recipes requested forum. The recipe was originally published in the vjje recipe weekly archives in 2001.
Steps
In a medium stock pot , place the olive oil , onion , carrot and bell pepper and saute the vegetables till they are tender.
Bring 1 cup of water to boil , add the bouillon cubes , and allow to dissolve.
Add the bouillon , cooked beans , and remaining ingredients to sauteed 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 tablespoons 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.
Ingredients
olive oil, yellow onion, carrot, green bell pepper, beef bouillon cubes, boiling water, canned black beans, dry sherry, distilled white vinegar, worcestershire sauce, sugar, garlic granules, salt, ground black pepper, chili powder, smoked sausage, cornstarch, water