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 granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
1 cup smoked sausage, small diced
1 Tablespoon cornstarch
2 Tablespoons water
In a medium pot, place the olive oil, onion, carrot, and bell pepper.
Sauté the vegetables until tender.
Bring 1 cup of water to a boil, add the bouillon cubes.
Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2tablespoons 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.
Serve with cornbread, white rice, or your favorite side dish.