Black Bean Soup With Sausage

• 1 lb. dried black beans
• 6 c. water
• 2 Tbsp. butter or use meaty ham bone or smoked ham hock
• 2 carrots, chopped
• 1 large onion, chopped
• 2 Tbsp. Worcestershire sauce
• 1 qt. water
• 2 bay leaves
• 4 chicken bouillon cubes
• 1/2 lb. precooked sausage
• picante sauce, pepperoni, finely chopped hard-cooked eggs, 1/2 c. dairy sour cream or thin slice of lemon (as a garnish)

1. Wash and salt beans.
2. Place in Dutch oven.
3. Add 6 cups water. Soak overnight or bring to a boil.
4. Boil 2 minutes.
5. Remove from heat, cover and let stand 1 hour.
6. Add butter or ham bone, carrots, onion, Worcestershire sauce, 1 quart water, bay leaf and bouillon cubes.
7. Bring to a boil.
8. Remove from heat and cover.
9. Cook in very slow oven (200u0b0) for 8 or 9 hours.
10. Puree 3/4 of the beans and vegetables through a food mill or in processor.
11. Return to kettle. About 30 minutes before serving, coarsely chop sausage or pepperoni.
12. Add to soup and allow to simmer until ready to serve. Remove bay leaves.
13. Add salt and pepper to taste.
14. Garnish each portion with one of the toppings.

black beans, water, butter, carrots, onion, worcestershire sauce, water, bay leaves, chicken bouillon cubes, sausage, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507914 (may not work)