1/4 cup Olive Oil

1/4 cup Yellow Onion, Diced

1/4 cup Carrots, Diced

1/4 cup Green Bell Pepper, Diced

4 Beef Bouillon Cubes

1 cup Boiling Water

1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained

2 tablespoons Cooking Sherry

1 tablespoon Distilled White Vinegar

2 tablespoons Worcestershire Sauce

1 tablespoon Sugar

2 teaspoons Garlic, Granulated

2 teaspoons Salt

1/2 teaspoon Black Pepper, Ground

2 teaspoons Chili Powder

8 oz. Smoked Sausage, small dice

1 tablespoon Cornstarch

2 tablespoons Water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.

Sauté 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 sautéed 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 tablespoon water.

Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.