In a heavy pot over medium-high heat, warm the olive oil. Add the bell peppers, celery and onion and sauté until the onion is tender, 5 to 6 minutes.
Add the sausage and sauté until browned, about 2 minutes.
Add the cumin and paprika and stir for 1 minute.
Add the 4 cups broth, the black beans and the tomatoes with their juices.
Bring the soup to a boil, reduce the heat to medium-low and simmer to blend the flavors, at least 20 minutes or up to 45 minutes, thinning with water or more broth as desired.
Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4 to 6.
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 13.9mg||4 %|
|Sodium 1378.4mg||48 %|
|Potassium 989.6mg||26 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 19.8g|
|Protein 18.3g||26 %|
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Calories per serving: 233
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