Spicy Black Bean Soup With Andouille Sausage

• 12 ounces Cajun style andouille sausage, sliced
• 1 large onion, finely chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, minced
• 2 chipotles in adobo, finely chopped
• 1 tablespoon Cajun seasoning (see note)
• 2 15.5 oz cans black beans, drained and rinsed
• 1 quart chicken stock

1. Heat a large dutch oven over medium-high heat and cook the sausage in a bit of olive oil until lightly browned. Remove to a plate and set aside.
2. Add the onion, season with salt, and cook until translucent and slightly softened, adding more olive oil as necessary. Add red pepper and celery and cook until they being to soften.
3. Add garlic, chipotle, and Cajun seasoning and cook, stirring, for about a minute. Add the beans and give everything a good stir, then add the stock. Bring the soup back to a simmer and return the sausage to the pot.
4. Simmer for 30-40 minutes until the stock has reduced somewhat and the flavors have melded. Taste and adjust seasoning if necessary. Serve with a dollop of sour cream.

cajun, onion, red bell pepper, garlic, chipotles, cajun seasoning, black beans, chicken

Taken from food52.com/recipes/33589-spicy-black-bean-soup-with-andouille-sausage (may not work)