July 31, 2017
Comfort Food, Dinner, Soups/Stews,
Beans, Black Beans, Pork, Pork Sausage, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"A hearty and very yummy soup. Perfect for the winter months"
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 the 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.
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