Bristol Bar & Grille's black bean soup

· 1½ pounds cubed kielbasa sausage
· 1½ pounds cubed bratwurst
· 2 pounds ground Italian sausage
· ¼ cup olive oil
· 1 pound yellow onion, peeled and chopped
· 3 tablespoons minced garlic
· 4 15-ounce cans black beans, drained and rinsed
· 2 quarts water
· 2 ounces ham base  (about 2-1/2 Tbsp)
· 2 tablespoon lemon juice
· 2 bay leaves
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1 teaspoon basil
· ½ teaspoon cayenne
· 1 teaspoon thyme
· 4 tablespoons dry parsley
· 1 teaspoon ground black pepper
· 4 tablespoons brown sugar
· 4 tablespoons cornstarch
· ½ cup Madeira wine
· Sour cream and diced red onion for garnish


Place the cubed kielbasa and bratwurst on a sheet, and cook in a preheated 350-degree oven for 20 minutes.

Cook Italian sausage in a skillet, breaking up the meat as it browns.

In a large soup pot, heat the olive oil. When shimmery, add onions and garlic and cook for 4 minutes, until onion softens. Add beans, water, ham base, lemon juice and all the herbs and seasonings and bring to a boil.

Drain the Italian sausage, and add to the mixture. Drain the fat from kielbasa and bratwurst. Add to beans. Lower heat, and cook for 1 hour.

Dissolve cornstarch in the Madeira. Add to boiling soup. Cook for 2 minutes. Serve with sour cream and diced red onion garnish.

Serves 6 to 8.

Courier Journal, Wednesday, 5 Nov 2008