This is a great, hearty soup that’s quick and easy to make. You can use it as a vegetarian soup by leaving out the kielbasa sausage, but we find that makes it a great meal.
3 tbsp olive oil
1 small onion, chopped (½ cup)
2 cloves garlic
1 tsp ground cumin
1 large stalk celery, chopped (about ¾ cup)
1 large carrot, chopped (about ¾ cup)
½ pound kielbasa or Polish sausage, diced (optional)
4 cups (approx) chicken or vegetable stock, divided
3 15 oz cans black beans, rinsed and drained
1 tbsp tomato paste
Juice from one lime (lemon will do in a pinch)
Sour cream, salsa and cilantro (for garnish)
If you want to go to the trouble and perhaps make the soup thicker, puree the beans in a food processor, return to the pot and reheat. We don’t bother, we’re usually too hungry.
Source: "Real Simple", April, 2004
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