Black Bean Soup
Submitted by: Janet Prior
| one medium size onion (Vidalia preferred) two cans of Rotel tomatoes (medium or hot preferred) three cans of Bush black beans cilantro - use enough to suit you taste one pound package of kialbasa sausage one pound package 150-200 ct shrimp (precooked, peeled and deveined) Chop onion and place in medium sized pot with enough olive oil to keep onions from sticking when sauteeing them (about three table spoons) Cook onions on medium heat until they begin to clarify Add two cans of Rotel tomatoes and turn heat up Add three cans of black beans (Bush brand preferred) Rinse out cans with about 1/2 to 1 can of water Stir as mixture heats and begins to boil add cilantro to taste (I like about three capfuls of the dried variety) Slice the kialbasa length wise then slice into pieces no larger than 1/4 inch thick Add kialbasa and bring mixture to a boil. Stir and then turn heat down on simmer for 30 minutes or until soup begins to thicken. It might be necessary to mash some of the beans on the side of the pot to thicken the mixture. Bring mixture back to a boil and add the shrimp. Add salt and pepper to taste When the soup begins to bubble just a bit, turn the heat off and cover. The soup will continue to cook until it cools sufficiently to eat If soup is not spicy enough, juice from jalapeno pepper pickles can be added. However, the soup will get 'hotter' as it sits. Serve with crusty bread or crackers |