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, 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

Preparation

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut 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 saut ed 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.