Mexican Black Bean Soup With Sausage

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, very finely chopped
• 1 canned chipotle chile, seeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 30 ounces black beans, drained
• 3 cups chicken stock or 3 cups low sodium chicken broth
• 3/4 lb smoky cooked sausage, such as andouille or 3/4 lb kielbasa, thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons very finely chopped cilantro
• salt & freshly ground black pepper
• sour cream, for serving
• lime wedge, for serving

1. In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
2. Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

extra virgin olive oil, onion, garlic, chipotle chile, ground cumin, oregano, black beans, chicken stock, smoky cooked sausage, lime juice, cilantro, salt, sour cream, lime

Taken from www.food.com/recipe/mexican-black-bean-soup-with-sausage-138631 (may not work)