Black Bean Cassoulet Soup Recipe

• 2 lb dry black, (turtle) beans
• 1 1/4 c. best-quality extra virgin olive oil
• 3 c. diced yellow onions
• 12 x cloves garlic, crushed
• 1 x meaty ham bone or possibly 2, smoked ham hocks
• 8 quart water
• 3 1/2 Tbsp. grnd cumin
• 2 Tbsp. dry oregano
• 3 x bay leaves
• 1 Tbsp. coarse, (kosher) salt
• 1 Tbsp. freshly grnd black pepper
• 1 pch cayenne pepper
• 8 Tbsp. minced fresh italian, parsley
• 1 3/4 lb fresh garlic, sausage, up to 2
• 6 x sweet italian sausage links, cut into 1-inch piec
• 6 x warm italian sausage links, cut into 1-inch piec
• 1 lb bratwurst, cut into 1-inch
• 3 med -size sweet red, peppers, cored, seed
• 1/4 c. dry sherry
• 3 Tbsp. dark brown sugar
• 2 Tbsp. fresh lemon juice

1. " Our black bean soup is a Silver Palate staple.
2. In this recipe we've dressed it up with lots of warm and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices.
3. This makes a meal when served with a crisp, tart green salad."
4. Lowfat sour cream
5. 1.
6. Soak the black beans in water to cover overnight.
7. 2.
8. Heat 1 c. of the oil in a large heavy stock pot over low heat.
9. Add in the onions and garlic and saute/fry till the onions are limp, about 10 min.
10. 3.
11. Drain and rinse the beans and add in to the stock pot.
12. Add in the ham bone and 6 qts of the water.
13. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 Tbsp.
14. of the parsely.
15. Heat to boiling.
16. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hrs, skimming foam from the top and stirring occasionally to prevent sticking.
17. 4.
18. Place the garlic sausage in a medium-size saucepan and add in the remaining 2 qts water.
19. Heat to boiling.
20. Reduce heat to low and simmer for 40 min.
21. Drain.
22. Remove casings and cut into 1/2-inch slices.
23. 5.
24. Heat the remaining 1/4 c. oil in a large heavy skillet over medium heat.
25. Add in the Italian sausages and saute/fry till browned.
26. Remove the sausages with a slotted spoon.
27. 6.
28. In the same skillet, saute/fry the bratwurst till browned.
29. Remove with a slotted spoon.
30. 7.
31. After 2 hrs of cooking, process 2 c. of the beans in a food processor fitted with a steel blade till smooth and return to the pot.
32. Continue to cook for 30 min.
33. 8.
34. Add in all the sausages and the red peppers and cook for another 30 min.
35. 9.
36. Remove the ham bone from the soup, shred the meat and return to the pot.
37. Stir in the sherry, sugar, and lemon juice.
38. 10.
39. Cook over medium heat till the beans are very soft and the soup is thick, 30 to 45 min.
40. Stir in the remaining 5 Tbsp.
41. minced parsley.
42. Taste and adjust seasonings.
43. 11.
44. Ladle the soup into soup bowls and dollop each serving with lowfat sour cream.
45. Makes 16 portions.

black, bestquality, yellow onions, garlic, ham bone, water, grnd cumin, oregano, bay leaves, coarse, freshly grnd black pepper, cayenne pepper, fresh italian, fresh garlic, sweet italian sausage links, warm italian sausage links, sweet red, sherry, dark brown sugar, lemon juice

Taken from cookeatshare.com/recipes/black-bean-cassoulet-soup-85257 (may not work)