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Black Bean and Sausage Soup

1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/8 cup minced garlic
Salt and pepper to taste
1/8 head chopped thyme
1/8 cup chopped fresh basil
1/8 head marjoram
Red wine
1/2 gallon chicken stock
10 ounces of black beans
20 ounces cooked Italian sausage

1. Sauté the vegetables with the spices in butter or oil.
2. Deglaze the pan with red wine; reduce volume by 2/3.
3. Add the chicken stock, beans and sausage. Cook slowly until tender.

Makes one gallon.

Recipe provided courtesy National Hot Dog And Sausage Council. Created by The Red Fox Inn and Tavern of Middleburg, Virginia.

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