| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Black Bean and Sausage Soup

1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/8 cup minced garlic
Salt and pepper to taste
1/8 head chopped thyme
1/8 cup chopped fresh basil
1/8 head marjoram
Red wine
1/2 gallon chicken stock
10 ounces of black beans
20 ounces cooked Italian sausage

1. Sauté the vegetables with the spices in butter or oil.
2. Deglaze the pan with red wine; reduce volume by 2/3.
3. Add the chicken stock, beans and sausage. Cook slowly until tender.

Makes one gallon.

Recipe provided courtesy National Hot Dog And Sausage Council. Created by The Red Fox Inn and Tavern of Middleburg, Virginia.