BLACK BEAN AND SAUSAGE SOUP
The Red Fox Inn and Tavern
Middleburg, Virginia

Ingredients:
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/8 cup minced garlic
Salt & 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

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

Makes one gallon.