Today's Food Item...
Black Bean and Vegetable Soup
1 pound dried black beans
1 cup red bell pepper (diced)
1 cup celery (diced)
1 cup carrots (diced)
2 cups onions (diced)
2 large cloves elephant garlic (diced)
20 oz hot italian turkey sausage (about 6 large links)
15 oz can sweet corn
28 oz can crushed tomatoes
4 cups chicken broth
1 tbsp cumin
1 tsp red pepper
olive oil
Salt to taste
Soak beans overnight
Bring the beans and water to a boil. Simmer until tender. After the beans are cooked, leave enough water in the pot to cover the beans plus one inch. Remove from heat. Add chicken broth, tomatoes, corn, celery, and red pepper.
Peal the casing from the sausage. Break up links and saute in a skillet. When done, add to soup.
Add olive oil to skillet and saute onions, garlic, and carrots until tender. When almost done mix in cumin and red pepper. Add this to the soup.
If necessary add some water. Return soup to burner. Bring to a boil, let simmer for half an hour.
1 pound dried black beans
1 cup red bell pepper (diced)
1 cup celery (diced)
1 cup carrots (diced)
2 cups onions (diced)
2 large cloves elephant garlic (diced)
20 oz hot italian turkey sausage (about 6 large links)
15 oz can sweet corn
28 oz can crushed tomatoes
4 cups chicken broth
1 tbsp cumin
1 tsp red pepper
olive oil
Salt to taste
Soak beans overnight
Bring the beans and water to a boil. Simmer until tender. After the beans are cooked, leave enough water in the pot to cover the beans plus one inch. Remove from heat. Add chicken broth, tomatoes, corn, celery, and red pepper.
Peal the casing from the sausage. Break up links and saute in a skillet. When done, add to soup.
Add olive oil to skillet and saute onions, garlic, and carrots until tender. When almost done mix in cumin and red pepper. Add this to the soup.
If necessary add some water. Return soup to burner. Bring to a boil, let simmer for half an hour.