Compliments of Mary Vitale, Culinary Student, Joliet Junior College
4-6 servings
Product used in this recipe:
INGREDIENTS:
| 6 links | Sausages by Amylu Andouille Chicken Sausage, medium dice |
| 3 Tbsp. | Olive oil
|
1 cup
| Onion, medium dice |
| 1 cup | Celery, medium dice |
| 1 cup | Green pepper, medium dice |
1 cup
| Carrot, sliced |
| 2 tsp. | Garlic, minced |
| 2 cups | Water |
| 2 cans | Black beans (1 lb.13 oz. each) |
| 1 tsp. | Oregano |
| 1 large | Jalapeño pepper (or 2 small) |
| 2 Tbsp. | Chili powder |
1 Tbsp.
| Cumin |
1⁄8 tsp.
| Ground red pepper |
8 oz. can
| Tomato sauce |
12 oz. can
| White corn (or 1 cup frozen) |
| 15 oz. can | Diced tomatoes with green chiles |
| | Cilantro, chopped for garnish |
| | Salt and pepper, to taste |
DIRECTIONS:
- Sauté onion, celery, green pepper, & garlic until just tender, about 5 minutes, in large soup pot.
- Purée half of black beans with the water in food processor.
- Add to soup pot: puréed beans, jalapeño pepper, remaining whole beans & all spices; simmer 20 minutes.
- Add carrots; simmer another 10 minutes.
- Add tomato sauce, white corn & diced tomatoes; simmer 10 minutes.
- Add Sausages by Amylu Andouille Chicken Sausage; continue cooking additional 5-10 minutes until sausages are heated through.
- Garnish bowls of soup with chopped cilantro, and serve hot with a side of corn bread.
