Ingredients
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3 tablespoons olive oil
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3 garlic cloves, minced
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8 carrots, skinned and chopped diagonally
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2 stalks celery, chopped diagonally
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2 (14 ounce) cans stewed tomatoes (or 8 fresh, steamed peeled and chopped)
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2 (14 ounce) cans black beans
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1 bay leaf
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1 sprig thyme, leaves removed
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sea salt
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black pepper
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1 1/2 liters vegetable broth (I highly recommend the sodium reduced stuff!)
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1 large vidalia onion, diced finely
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1 sweet pepper, chopped
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8 hot Italian sausages, peeled (about two pounds)
Instructions
- Heat olive oil in a pot.
- Add onions, garlic and skinned sliced sausages; sauté over medium heat for 5 minutes.
- Add carrots and celery, sauté 5 minutes.
- Add peppers and tomatoes, sauté 5 minutes.
- Add salt, pepper, thyme and bay leaf, sauté 5 minutes.
- Drain and puree one can of black beans, add other can with juice, and sauté 5 minutes.
- Add vegetable broth.
- Lower temperature and simmer for at least one hour, stirring occasionally.
- Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.