Chili'S Black Bean Soup - cooking recipe

Ingredients

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrot, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling water
1 1/2 quarts canned black beans, not drained (3 pounds)
2 tablespoons dry sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons garlic granules
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

Preparation

In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed 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 tablespoons water.
Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.