Spicy Black Bean Soup With Cajun Sausage

• 1 T. olive oil
• 12 to 16 ounces Andouille or spicy sausage, thinly sliced
• 1 large onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1 small red bell pepper, diced, about 1/2 cup
• 2 T. diced jalapeno peppers
• 4 c. beef broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes with juice
• 2 T. lemon juice
• 1/4 tsp. dried leaf thyme
• 1 tsp. Cajun seasoning
• Salt, to taste
• 1/4 tsp. pepper

Heat the olive oil in a large saucepan or Dutch oven. Add the sausage and cook over medium heat until it is browned. Add the onion, celery, red bell pepper, and jalapeno peppers; sauté for about 3 minutes, until tender. Add the garlic and sauté for 1 minute longer. Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil. Cover, reduce heat to low, and simmer for about 45 minutes.

Serve with cornbread or crusty rolls.

• Yields: 4-6 servings
• Preparation Time: 1 hour