Venison Black Bean Soup

by Pam Jordan
(Travelers Rest, SC)

1# venison breakfast sausage,browned


1 med onion, chopped

2 cloves garlic, chopped

1 1/2 c frozen corn

4 oz jar roasted red peppers, chopped

1 Tbsp cumin

2 tsp chili powder

Salt to taste

1/2 tsp blk pepper

2 cans chicken broth

1/2 bunch cilantro chopped

Brown the sausage, with the onions and garlic. Add corn and peppers, saute for 2 minutes on med high heat, then add chicken broth. Add dry spices and reduce heat to a simmer and simmer for 30 minutes. Stir in chopped cilantro and serve. Garnish with sour cream.

I make this when I need to make a quick meal. It is budget friendly and easily adaptable to your personal tastes. Great on chilly rainy fall days! A great alternative to traditional chili!

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Nov 28, 2009
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Black Beans were omitted
by: Pam Jordan

In my haste to get this recipe out there in time for deer season, i forgot to include that you also need to include two cans of Black beans to officially make it "black bean" soup!! My apologies to all.

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