Chili's Black Bean Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/4 cup	15g / 0.5oz	Diced yellow onion
1/4 cup	27g / 1oz	Diced carrots
1/4 cup	36g / 1.3oz	Diced green bell pepper
4		Beef bouillon cubes
1 cup	237ml	Boiling water
1 1/2		Canned black beans - not drained
2 tablespoons	30ml	Cooking sherry
1 tablespoon	15ml	Distilled white vinegar
2 tablespoons	30ml	Worcestershire sauce
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Granulated garlic
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Chili powder
8 oz	227g	Smoked sausage - cut small dice
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Water

Recipe Instructions

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute 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 tablespoons water) 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 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.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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