Black Bean and Smoked Sausage Soup

I can easily make this after work, even if I have to prep everything from scratch. The original recipe was adapted from a Better Homes and Gardens Cookbook. It called for 1 lb of dried black beans but for us, canned works best on a weeknight. I've used either 2 or 3 cans of beans, it depends on how thick you like your bean soup. I think the coriander and sherry are the key to it's taste.

• Ready In: 1 hr 15 mins
• Serves: 5

Ingredients

• 1 -2  tablespoon extra virgin olive oil
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1  red bell pepper, chopped
• 2  tablespoons  pressed or minced garlic
• 2 (15 ounce) cans black beans, drained & rinsed
• 1 (14 1/2ounce) can  diced canned tomatoes, undrained
• 1  quart  chicken stock
• 1  teaspoon ground coriander
• 1⁄8-1⁄4 teaspoon red pepper flakes
•  salt
• 1  lb kielbasa or 1  lb smoked sausage (halved lengthwise and sliced orq uartered and sliced)
• 3  tablespoons dry sherry

Directions

1. In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
2. In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
3. Add sausage& dry sherry; stir 2-3 minutes or until heated through.
4. Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.