Big Mama's Recipes - Black Bean & Sausage Soup

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Black Bean & Sausage Soup

Tbsp. Olive Oil
1 Tbsp. Butter
1 c. Yellow Onion, ¼ dice
1 c. Celery, ¼ dice
2 c. Carrot, ½ dice
1 package Roll Sausage, cooked, crumbled, drained
32 oz. Chicken Stock
45 oz. Black Beans, cooked canned
2 tsp. Salt
1 tsp. Black Pepper
8 Tbsp. Sour Cream
8 Tbsp. Red Bell Pepper, ¼ dice

Directions:

Heat 1 Tbsp. of olive oil and 1 Tbsp. of butter in a small pot on medium heat. Place the yellow onion, celery, carrot and sausage into the pot and cook for 5 minutes on low heat. Add the chicken stock and black beans to the pot and bring to a simmer on medium-high heat. Add salt and pepper at this point.

Once the soup is at a simmer reduce the heat to low and continue to simmer for half an hour. After the soup has simmered for 30 minutes, blend the soup in a blender for 5 minutes. Garnish with red bell pepper and sour cream. Divide the garnish equally among each portion.

Yield: 9-8 oz. servings