Pauls Black Bean Soup

6  cups		cooked black beans
1-1/2  cups		onion, chopped
1  cup		carrotts, chopped
2		celery ribs,s chopped
2		garlic cloves,s minced
2  tablespoons		olive oil
2  teaspoons		beef Bouillon base
2  teaspoons		chicken Bouillon base
4  cups		water (from beans if cooked from dry)
14-1/2  ounces		canned diced tomatos
1/2  cup		green chilis, diced
2  tablespoons		Worcestershire Sauce
1/2  teaspoon		sea salt
1  teaspoon		Chili powder
1/2  teaspoon		cumin, ground
1		rosemary sprig, fresh
1		thyme sprig, fresh
1		bay leaf
1		link aedells chicken sausage
1/4  teaspoon		black pepper, fresh ground

Tip: For nutritional information on all the ingredients in Pauls Black Bean Soup just click on each ingredient name. Then adjust the serving size for any Pauls Black Bean Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

If using dry beans, use 3 rounded 1/2 cup measure of beans, cover with 4 cups water, add the rosemary, thyme and bay leaf and 1 tsp sea salt, if using canned beans, add beans and hergs after sauteing vegetables and adding the water.
Add olive oil to large sauce pan, over medium heat
Add onion, carrots and Celery. Saute until just tender.
Add the water better than boillon, beans, chilis and tomatoes.
Add the salt and pepper and other spices. Bring to a boil, then reduce and simmer for 30 mintes.
serve with fresh diced tomatoes, and chopped green onions, baked tortilla chips and reduced fat mexican four cheese if desired.