Black Bean and Sausage Soup
Using canned beans means you can make this hearty, filling soup any night of the week.
Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 1⁄4 cup olive oil
- 1⁄4 cup diced yellow onion
- 1⁄4 cup diced carrot
- 1⁄4 cup diced green bell pepper
- 1 cup plus 2 Tbsp. water, divided
- 4 beef bouillon cubes
- 3 cans (15 oz.) black beans, undrained
- 2 Tbsp. cooking sherry
- 1 Tbsp. distilled white vinegar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. granulated sugar
- 2 tsp. garlic powder
- 2 bay leaves
- 2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 2 tsp. chili powder
- 8 oz. smoked sausage, sliced
- 1 Tbsp. cornstarch
- In a medium stockpot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables for 3 to 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, sherry, vinegar, Worcestershire sauce, sugar, garlic powder, bay leaves, salt, pepper, and chili powder to the sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.
- Remove bay leaves. In a blender, purée 1 quart of the soup and put back into the pot. Stir in sausage and simmer 5 minutes.
- 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.