Black Bean Soup

½ pound hot smoked sausage, cut in thin slices
1 onion
3 or 4 cloves garlic
1 stalk celery
3 cups canned black beans
1 small can diced tomatoes (with green chilis)
1 teaspoon cumin
Chili powder to taste (about 1/4 to start)
Process onion, garlic, and celery in food processor or chop into fine pieces, then set aside. Heat about 1 tablespoon olive oil in dutch oven. Brown sausage in oil, then put in food processor and mince. Sauté onion, garlic and celery in drippings from sausage. Add the cans beans (no need to drain), the tomatoes, and cumin. Simmer for about an hour. Put in food processor and whip until most of large chunks are gone. Garnish with a dollop of sour cream, a dab of salsa, sprig of cilantro. You can mix a little cumin with sour cream for more flavor. The salt from the sausage seasons, so no need to add salt or pepper if the sausage is very hot.

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