Lentil And Black Bean Soup

• 1/2 lb ground Italian sausage (mild or spicy)
• 2 tablespoons extra-virgin olive oil
• 1/2 large onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. black pepper
• 2 tsp. smoked paprika
• 2 bay leaves
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup lentils
• 4 cups low-sodium chicken broth
• 3 cups water
• 1/3 cup parsley, chopped

1. Instructions
2. 1. Heat the olive oil in a large, heavy-bottom pot over medium-high heat. Add the ground sausage and saute until it is not longer pink and well browned on the outside, about 5-8 minutes, breaking it up with a spoon as it cooks. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain. Set aside.
3. 2. Add the onions and celery to the pot and saute until they begin to soften, about 5 minutes. You can add another tablespoon of olive oil if needed. Add the garlic, salt, pepper, paprika and bay leaves. Saute for another 1-2 minutes, until fragrant.
4. 3. Add the diced tomatoes and their juices, black beans, lentils, chicken broth and water. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, for about 30-35 minutes or until the lentils are tender.
5. 4. Remove the pot from the heat and allow the soup to cool for about 10 minutes. Remove and discard the bay leaves. Using and immersion blender, puree a portion of the soup. You want some of the soup to be pureed and some to stay chunky. I ran my immersion blender for just 1-2 minutes. Alternately, you can transfer some (about half) of the soup to a food processor or blender, puree that portion, then return it to the pot.
6. 5. Return the soup to the stovetop over medium heat to re-warm. Stir in the chopped parsley and the sauteed sausage. If you prefer a thinner soup, you can add additional water or chicken broth at this time. Season to taste with salt and pepper and serve.
7. 6. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

ground italian sausage, extravirgin olive oil, onion, celery stalks, garlic, salt, black pepper, paprika, bay leaves, tomatoes, black beans, lentils, lowsodium, water, parsley

Taken from www.epicurious.com/recipes/member/views/lentil-and-black-bean-soup-52571261 (may not work)