Black Bean And Smoked Sausage Soup

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I can easily make this after work, even if i have to prep everything from scratch. The original recipe was adapted from a better homes and gardens cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.

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Steps

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In a dutch oven or 6qt stockpot saute onion , celery , bell pepper , and garlic in olive oil until tender.

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Add beans , tomatoes , chicken stock , coriander , red pepper flakes and salt.

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Bring to boiling , reduce heat , cover and simmer for at least 30 minutes.

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In the meantime cook sausage in a nonstick pan and drain.

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Set aside.

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Add sausage& dry sherry.

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Stir 2-3 minutes or until heated through.

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Serve soup with sour cream , and shredded cheddar if desired.

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And a nice crusty bread.

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Ingredients

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extra virgin olive oil, onion, celery, red bell pepper, garlic, black beans, canned tomatoes, chicken stock, ground coriander, red pepper flakes, salt, kielbasa, dry sherry