Black Bean Soup

Black Bean Soup

Healthy and Economical.  Black beans are high in folate (256 mcg), iron (3.61 mg), magnesium (120 mg), and phosphorus (241 mg); they are also a source of zinc (1.92 mg), niacin (2 mg), and thiamine (.42 mg) - based on 1 cup portion size.

Ingredients:

• 1/4 cup Olive Oil
• 1/4 cup Yellow Onion, Diced
• 1/4 cup Carrots, Diced
• 1/4 cup Green Bell Pepper, Diced
• 4 Beef Bouillon Cubes
• 1 cup Boiling Water
• 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
• 2 tablespoons Cooking Sherry
• 1 tablespoon Distilled White Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Sugar
• 2 teaspoons Garlic Powder
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper, Ground
• 2 teaspoons Chili Powder
• 8 oz. Smoked Sausage, small dice
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Instructions:

1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.  
2. Sauté 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 sautéed 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 tablespoon water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Garnish with sliced green onions, cheese and/or a dollop of sour cream.
Serve with cornbread, white rice, or your favorite side dish