This is suprisingly good for a meal starter or a complete light lunch or dinner. I like more Cilantro than the recipes calls for. Be sure to cut the sausage thinly and then in half to allow them to fit easily on your soup spoon.

Mexican Black Bean Soup with Smokey Sausage

A couple of tablespoons extra-virgin olive oil
1 god size onion, finely chopped
4-5 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 15-oz cans black beans, drained
3 cups chicken stock or canned broth
1 pound smokey cooked sausage, such as andoulle or kielbasa, thinly sliced and halved into bite size pieces.
2 tablespoons fresh lime juice
3 tablespoons very finely chopped fresh cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, 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, serving the sour cream and lime wedges separately

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