Chili's Black Bean Soup

4 February

40 am

Here is a recipe that I got from Chili's. I had e-mailed the company on their website and this is the recipe that they sent to me

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

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. 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 tablespoons 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.

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.