BLACK BEAN AND CHORIZO SAUSAGE SOUP

2 Tablespoons Olive Oil
1/2 Lb. Uncooked Chorizo or Andouille Sausage, casings removed
1 Large Onion, diced
6 Stalks Celery,diced
2 Large Carrots, diced
2 Red Bell Peppers, diced
4 Cloves Garlic, minced
Salt to taste
1 Lb.Dried Black Beans looked and rinsed
1(28)oz. Can Diced Tomatoes or Tomato Sauce
1 Quart Chicken Stock
2 Cups Water
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Cayenne Pepper(optional)


In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.