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This soup takes a little time to make but is worth the effort. It freezes and reheats well too.

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 (about 3 pounds) of 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 (I like andouille)
1 tablespoon cornstarch
2 tablespoons water

In a medium 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 sauted 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 whatever you like.

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