- 313
- 10
- Joined Mar 11, 2007
12 oz (approximately 6 links) sausages by Amy andouille chicken sausage
3 Tbs. olive oil
1 cup onion medium dice
1 cup celery medium dice
1 cup green pepper medium dice
1 cup carrot sliced
2 Tsp. garlic minced
2 cups water
2 cans black beans (1 lb. 13 oz. each)
1 Tsp. oregano
1 large or 2 small jalapeno peppers small dice
2 Tbs. chili powder
1 Tsp. cumin
1/8 Tsp. ground red pepper
8 ox can of tomato sauce
12 oz can or 1 cup frozen white corn
15 oz can diced tomatoes with green chilis
cilantro chopped (for garnish)
salt and pepper to taste
 
 
3 Tbs. olive oil
1 cup onion medium dice
1 cup celery medium dice
1 cup green pepper medium dice
1 cup carrot sliced
2 Tsp. garlic minced
2 cups water
2 cans black beans (1 lb. 13 oz. each)
1 Tsp. oregano
1 large or 2 small jalapeno peppers small dice
2 Tbs. chili powder
1 Tsp. cumin
1/8 Tsp. ground red pepper
8 ox can of tomato sauce
12 oz can or 1 cup frozen white corn
15 oz can diced tomatoes with green chilis
cilantro chopped (for garnish)
salt and pepper to taste
 
 
- In a large pot, sauté the onion, celery, green pepper, and garlic until just tender (about 5 minutes).
- In a food processor, puree 1/2 of the black beans with the water.
- Add the pureed beans to the soup pot with the remaining beans, jalapeno peppers and spices. Simmer this for 20 minutes.
- Add the sliced carrots and simmer for another 10 minutes.
- Add tomato sauce, white corn, and diced tomatoes let this simmer for 10 minutes.
- Finally add the sausage and continue cooking for 5-10 more minutes so that the sausage is heated through.
- Serve soup garnished with chopped cilantro. A wonderful accompaniment to this dish is corn bread.