Difference between revisions of "Directory:KJ Kitchens/Black Bean Soup"

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Black Bean Soup
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| 1/4 cup Olive Oil
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</embed>
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== Black Bean Soup ==
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<!--Long Adsense-->
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{| align=right
 
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|-
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| 1/4 cup Yellow Onion, Diced
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|
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|-
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<adsense>
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| 1/4 cup Carrots, Diced
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|-
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| 1/4 cup Green Bell Pepper, Diced
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google_ad_height = 600;
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|-
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| 4 Beef Bouillon Cubes
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google_ad_type = "text_image";
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|-
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| 1 cup Boiling Water
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google_color_border = "FFFFFF";
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|-
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| 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
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|-
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| 2 tablespoons Cooking Sherry
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|-
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</adsense>
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| 1 tablespoon Distilled White Vinegar
 
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|-
 
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| 2 tablespoons Worcestershire Sauce
 
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|-
 
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| 1 tablespoon Sugar
 
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|-
 
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| 2 teaspoons Garlic, Granulated
 
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|-
 
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| 2 teaspoons Salt
 
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|-
 
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| 1/2 teaspoon Black Pepper, Ground
 
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|-
 
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| 2 teaspoons Chili Powder
 
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|-
 
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| 8 oz. Smoked Sausage, small dice
 
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|-
 
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| 1 tablespoon Cornstarch
 
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|-
 
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| 2 tablespoons Water
 
 
|}
 
|}
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=== Ingredients: ===
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* 1/4 cup [[Recipe Ingredient:=olive oil]]
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In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté  
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* 1/4 cup yellow [[Recipe Ingredient:=onions|onion]], diced
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* 1/4 cup [[Recipe Ingredient:=carrots]], diced
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* 1/4 cup [[Recipe Ingredient:=green bell pepper]], diced
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* 4 [[Recipe Ingredient:=beef bouillon]] cubes
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* 1 cup boiling [[Recipe Ingredient:=water]]
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* 1 1/2 quarts (3 pounds) canned [[Recipe Ingredient:=black beans]], not drained
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* 2 tablespoons [[Recipe Ingredient:=cooking sherry]]
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* 1 tablespoon distilled [[Recipe Ingredient:=white vinegar]]
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* 2 tablespoons [[Recipe Ingredient:=worcestershire sauce]]
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* 1 tablespoon [[Recipe Ingredient:=sugar|[[sugar]]]]
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* 2 teaspoons [[Recipe Ingredient:=garlic]], granulated
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* 2 teaspoons [[Recipe Ingredient:=salt]]
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* 1/2 teaspoon black [[Recipe Ingredient:=pepper]], ground
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* 2 teaspoons [[Recipe Ingredient:=chili powder]]
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* 8 oz. [[Recipe Ingredient:=smoked sausage]], small dice
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* 1 tablespoon [[Recipe Ingredient:=cornstarch]]
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* 2 tablespoons water
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=== Directions: ===
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1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté  
 
the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon  
 
the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon  
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cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining  
 
cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining  
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ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring  
 
ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring  
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mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart  
 
mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart  
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of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and  
 
of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and  
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2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.  
 
2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.  
  
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Serve with cornbread, white rice, or your favorite side dish.
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2. Serve with cornbread, white rice, or your favorite side dish.
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----
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[[Recipe Name:=Black Bean Soup]]
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[[Recipe Contributor:=KJ Kitchens]]
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----
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<adsense>
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google_ad_client = "pub-5512298628457000";
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<br>
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
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[[Category:Recipes]]
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[[Category:Soup Recipes]]

Latest revision as of 00:25, 25 February 2007

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Black Bean Soup

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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 [[Recipe Ingredient:=sugar|sugar]]
  • 2 teaspoons garlic, granulated
  • 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

Directions:

1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté 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 tablespoon water) to sautéed 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.

2. Serve with cornbread, white rice, or your favorite side dish.

Black Bean Soup KJ Kitchens

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KJ Kitchens

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