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Becky's Black Bean Soup Recipe

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This recipe for Becky's Black Bean Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Schmutz
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. bulk Italian Sausage (I use the low-fat Jimmy Dean)
2 cans Black Beans
1 can (14 1/2 oz) beef broth
1 can tomato sauce
1 c. sliced carrots
1/2 c. chopped onion
2 bay leaves

Directions:
Directions:
In 4 qt. saucepan cook sausage until brown - drain if needed. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered 20 minutes. Remove Bay leaves. Use a potato masher to mash carrots and beans slightly. Soup will thicken while mashing beans. Serve with a dollop of sour cream and shredded cheese if desired.

 

 

 

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