In a large pot, heat olive oil over medium heat and saute onion, garlic, carrot and celery 5 to 7 minutes. Add sausages and saute 5 to 7 more minutes until browned. Add cumin, chili powder, sea salt and freshly ground black pepper to taste, black beans and chicken broth and simmer for 25 to 30 minutes.
Serve soup with sour cream.
Notes
SERVING SUGGESTION: Sliced beef steak tomatoes and warm buttered corn muffins.VEGETARIAN: Use soy sausage instead of sausage links and vegetable broth instead of chicken broth.GLUTEN FREE: Make sure the chicken broth and sour cream are gluten free.NUTRITION: 507 Calories; 19g Fat; 31g Protein; 55g Carbohydrate; 13g Dietary Fiber; 27mg Cholesterol; 734mg Sodium. Exchanges: 3 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.