Spicy Black Bean-And-Sausage Soup

• 1 pound dried black beans
• 4 cups water
• Cooking spray
• 8 ounces turkey kielbasa, thinly sliced
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 large carrots, scraped and coarsely chopped
• 1 (8-ounce) package mushrooms, coarsely chopped
• 2 (14 1/2-ounce) cans zesty jalapeno diced tomatoes
• 1/3 cup Madeira wine or water
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper or 3/4 teaspoon chipotle hot sauce
• 1 (10 3/4-ounce) can beef consomme
• 10 tablespoons reduced-fat sour cream
• Fresh cilantro sprigs (optional)

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 1 inch above beans. Let soak 8 hours.
2. Drain beans; add 4 cups water. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
3. Brown sausage in a large nonstick skillet coated with cooking spray over medium- high heat, stirring often. Remove from pan, and set aside.
4. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; saute until tender. Add mushrooms, and cook 5 minutes.
5. Add vegetable mixture to Dutch oven when beans are tender. Stir in tomato and next 6 ingredients. Bring to a boil; cover; reduce heat, and simmer 30 minutes, stirring once. Ladle into individual bowls; top each with sour cream. Garnish with cilantro, if desired.

black beans, water, cooking spray, turkey kielbasa, olive oil, onion, green bell pepper, garlic, carrots, mushrooms, zesty, madeira wine, thyme, ground cumin, ground coriander, ground red pepper, beef consommue, sour cream, cilantro

Taken from www.myrecipes.com/recipe/spicy-black-bean-and-sausage-soup (may not work)