Well I dont have a pic for this soup b/c it didn't come out very well. The soup is so dark it just looks like a pot of black.. but man is it good. I personally think it was a bit too salty (and I didnt even add the 2 tsp salt) for how much beef bouillons it called for.. next time I will be cutting that amount in half. I also didnt thicken with the cornstarch & it didnt need it. This is great as is but even good served over a bed of jasmine rice :)
1/4 cup olive oil 1/4 cup yellow onion diced 1/4 cup carrots, diced (or buy bag shredded) 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 granulated sugar 2 teaspoons garlic, granulated 2 teaspoons salt 1/2 teaspoon black pepper, ground 2 teaspoons chili powder 8 ounces smoked sausage, small dice 1 tablespoon cornstarch 2 tablespoons water
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.
