We here in the Deep South have experienced the summer
that won’t seem to end. Who knew we’d have 101-degree temperatures in late October?
We have set temperature record after temperature record.
The end is coming. We have flirted with the 40s at
night. There was no better reason to finally try a new soup recipe.
This soup was easy to make and is simply delicious. BUT
please make sure to plan ahead. The beans need to be soaked overnight. It made
more than enough for us to eat and then freeze a portion for a cold winter
night that is coming again. I just know it.
The recipe comes from Shirley Edberg. I found it in a
recipe book compiled by The Citizens Bank many years ago. I changed it up a bit
to suit our tastes. Serve it over white rice and it makes a complete meal. I
hope you enjoy it.
Black
Bean Soup
1 lb. black beans
1 ½ lb. smoked
sausage, cut into ¼-inch slices
3 medium onions,
chopped
3 (green) bell
peppers, chopped
2 cloves garlic,
crushed (I used ¼ tsp garlic powder)
Salt and pepper to
taste (This wasn’t needed)
2 tablespoons wine
vinegar
2 teaspoons
Worcestershire sauce
Soak beans overnight. Drain and rinse.
Slowly brown sausage. Place in a large soup pot.
Sauté onions and bell peppers until onions are clear.
Pour into soup pot.
Add remaining ingredients, including drained and
rinsed beans, to the pot. Cover with fresh water and slowly bring to a gentle boil.
Reduce heat to low, cover and simmer until beans are done but not mushy. This
takes about 2 hours.
Serve over rice, cooked in a separate pot.
P.S. This soup freezes really well.
