Soup Black Bean Chili's Vegetarian
¼ cup olive oil
¼ cup yellow onion, diced
¼ cup carrots, diced
¼ cup green bell pepper, diced
4 beef vegetarian bouillon cubes
1 cup boiling water
1½ quarts (3 lb) canned black beans, not drained
2 tbsp cooking wine
1 tbsp vinegar
2 tbsp Worcestershire sauce
1 tbsp brown sugar
2 tsp garlic, granulated
2 tsp salt
½ tsp black pepper, ground
2 tsp chili powder
8 oz soy sausage, small dice
1 tbsp cornstarch
2 tbsp 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 tbsp 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 tbsp 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.