Becky's Black Bean Soup

1/2 lb. bulk Italian Sausage (I use the low-fat Jimmy Dean)

2 cans Black Beans

1 can (14 1/2 oz.) beef broth (it works to just do water for this too)

1 can (16 oz.) tomato sauce

1 c. sliced carrots

1/2 c. chopped onion

2 bay leaves

Sour cream (opt.)

Cheese (opt.)

In 4 qt. saucepan cook sausage until brown - drain if needed. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove bay leaves. Use a potato masher to mash carrots and beans slightly. Soup will thicken while mashing beans. Serve with a dollop of sour cream and shredded cheese if desired.

Steph's Comments: This soup is soooo yummy with or without the sour cream and cheese (although, I'm a sour cream girl, so I love it with!). It's also quite cheap considering the only meat is 1/2 lb. of sausage, so if you buy the Jimmy Dean stuff (usually $3/lb.) you're only spending $1.50 on the whole soup meat-wise. Not too shabby. I got this recipe from my mom - in fact, I get so many from my mom that this should probably be her blog! :)