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Chili's Black Bean Soup

    1/4 cup Olive Oil
    1/4 cup Yellow Onion, Diced
    1/4 cup Carrots, Diced
    1/4 cup Green Bell Pepper, Diced
    4 Beef Bouillon Cubes
    1 cup Boiling Water
    1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
    2 tablespoons Cooking Sherry
    1 tablespoon Distilled White Vinegar
    2 tablespoons Worcestershire Sauce
    1 tablespoon Sugar
    2 teaspoons Garlic, Granulated
    2 teaspoons Salt
    1/2 teaspoon Black Pepper, Ground
    2 teaspoons Chili Powder
    8 oz. Smoked Sausage, small dice
    1 tablespoon Cornstarch
    2 tablespoons Water

In a medium stock pot, place the olive oil, onion, carrot, and bell
pepper. Saute the vegetables until they are tender. Bring 1 cup of
water to a boil, add the bouillon cubes, and allow to dissolve. Add
the bouillon, cooked beans, and the remaining ingredients (except
cornstarch and 2 tablespoon 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.

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