A hearty Italian sausage and black bean
soup.
Black Bean and Sausage
Soup
- 1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/8 cup minced garlic
- Butter or vegetable oil
Salt and pepper to taste
1/8 head chopped thyme
1/8 cup chopped fresh basil
Sprig of marjoram
Red wine
1/2 gallon chicken stock
10 ounces cooked black beans
20 ounces cooked Italian sausage
- Sauté the vegetables with the spices
in butter or oil.
- Deglaze the pan with red wine; reduce
volume by 2/3.
- Add the chicken stock, beans and sausage.
Cook slowly until tender.
Makes 1 gallon.
Recipe provided courtesy National Hot Dog And Sausage Council.
Created by The Red
Fox Inn and Tavern of Middleburg, Virginia.
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