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This is a thick, chunky and light version of black bean soup featuring, organic chicken apple sausage and organic, free range low sodium chicken stock. Other slightly sweet sausages would work just as well. If desired, you can bake cornbread on top of the finished soup.

Ingredients
1 lb• of Chicken/Apple Sausage (or other sweet sausage), cooked until browned and cut into slices
4 - 15 oz• Cans Black Beans (no salt added) liquid included
1 28 oz• Can of San Marzano Tomatoes, Cut into pieces, liquid included
2 Large White Onions, chopped
1 Green Bell Pepper, seeded, chopped
1 Red Bell Pepper, seeded, chopped
5 - 7 Cloves Garlic, chopped
48 oz• Chicken Stock (add more for desired consistency)
1 1/2 Teaspoons Pimenton de la Vera (smoked, sweet paprika)
1/2 Teaspoon Chili Powder
1 Teaspoon Cumin, ground
Salt, Pepper
3 Bay Leaves
1 Small bunch of Cilantro Stems, cut into small pieces (approx• 1/4 Cup)
1 T.Olive Oil for sauteeing

Toppings: Add a spoonful of each of the following to each bowl of soup:

Chopped Cilantro Leaves
Shredded Cheddar Cheese
Lowfat Sour Cream
Finely Chopped Red Onion

Method
In a large Dutch Oven, heat the olive oil over medium heat. Add the onions and sauté until they become soft, add chopped bell peppers, sauté briefly until they begin to soften. Add the garlic and spices and sauté. Add the tomatoes with their liquid and herbs and continue to simmer for a few minutes until the tomatoes darken slightly. Add the black beans with their liquid and the stock and bring to a boil. Reduce the heat and simmer gently for forty-five minutes uncovered, cover if the soup becomes too thick. Add the sausage and continue to cook about fifteen minutes gently until the soup is deep in color and the beans are soft. Garnish each serving with desired toppings. Serve with hot cornbread.