Sausage Soup

Ingredients

¼ cup RC Ancho Chile Flavor Concentrate
3 quarts water
2 tsp. Garlic in Oil
1 tsp. cumin
1 tsp. oregano
½ tsp. thyme
2 bay leaves
1 tsp. gumbo file
1 bushel scallions, sliced thin
2 medium onions, small diced
3 stalks celery, sliced
2 green peppers, small diced
2 red peppers, small diced
1 lb. rope sausage
1 tsp. olive oil
1 Tbsp. chopped parsley
8-10 oz. prepared light brown roux
1 lb. cooked black beans
Liquid Vegetable Consommé Prep to taste

Instructions

(yields 1+ gallons)

Leaving the sausage whole, rub with oil and sauté in a stockpot until well browned on all sides. Cut into thin discs and return to the pot. Add the vegetables, spices and Garlic in Oil. Sauté until vegetables are tender. Add the water, Ancho Chile Flavor Concentrate and chopped parsley. Bring to a simmer. Whisk in roux and return to a simmer. Add the beans and adjust the seasoning with Liquid Vegetable Consommé Prep.