It's "What's in the Fridge" Soup for a Cold Day - Andouille and Black Bean Soup

1 tablespoon olive oil
1/2 pound andouille, stripped from the casing - I had some from Blues Creek
2 teaspoons chopped garlic
2 cups chopped onions - I used red
1/2 cup chopped celery
1 cups dried black beans
2 1/2 cups chicken brothIn a large saucepan, heat the oil and brown the andouille, cooking for
about five minutes. Add the garlic, onions and celery and sauté for two
to three minutes.Add the black beans, chicken broth, parsley, cumin
and bay leaves. Bring to a boil. Then reduce the heat, cover and sim-
mer for two hours, or until the beans are tender and soft. If the mixture
becomes too thick during the cooking time, add more broth. Add the
salt and hot sauce.
If you want a creamier or smoother soup, puree half of the mixture in
a food processor and return to the pot. Or, you can mash some of the
beans against the side of the pot with the back of a wooden spoon.
To serve, garnish the bowls of soup with sour cream or green onions if desired.

1-2 tsp. of cajun seasoning - sodium free kind
1 bay leaf
Hot sauce to taste or a jalapeno
Sour cream, chopped green onions for garnish