Ingredients
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1 -2 tablespoon extra virgin olive oil
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1 cup chopped onion
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1 cup chopped celery
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1 red bell pepper, chopped
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2 tablespoons pressed or minced garlic
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2 (15 ounce) cans black beans, drained & rinsed
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1 (14 1/2 ounce) can diced canned tomatoes, undrained
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1 quart chicken stock
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1 teaspoon ground coriander
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1/8-1/4 teaspoon red pepper flakes
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salt
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1 lb kielbasa or 1 lb smoked sausage (halved lengthwise and sliced orq uartered and sliced)
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3 tablespoons dry sherry
Instructions
- In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
- In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
- Add sausage& dry sherry; stir 2-3 minutes or until heated through.
- Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.