|1 Tablespoon butter
1 cup slivered carrots
1 cup chopped celery
1/2 cup chopped onion
10 ounces beef bouillon
1 16-ounce can stewed tomatoes
1/2 cup brandy (divided)
1 cup Jay's New Mexico Red
1 pound smoked sausage
2 15-ounce cans red or black beans
Melt butter and sauté carrots, celery and onion over medium heat, stirring
occasionally. Cook for about 5 minutes, then add bouillon, 1/4 cup of the brandy and
red chile sauce. Heat until almost boiling, then simmer for 5 minutes.
Add bite-sized sausage pieces to soup and cook for another 5 minutes. Add beans,
tomatoes and the remaining 1/4 cup brandy; simmer another 5 minutes and serve with warm
flour tortillas. Makes approximately two quarts of soup.