This soup is easy to throw together when you just can’t face the kitchen a minute longer!
1 pound sweet or spicy Italian sausage, depending on your preference
1 onion, chopped
3 teaspoons minced garlic
½ teaspoon fennel seed, chopped
2 (15 ounce) cans black beans, drained
2 cups beef broth
2 tomatoes, chopped
2 teaspoons oregano
Tofutti sour cream
In a medium-large stock pot, sauté sausage, onion, garlic and fennel for about 10 minutes. Add a drop of oil if necessary to keep from sticking. Drain fat. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered for about ½ hour. If desired garnish with a dollop of tofutti sour cream, some slices of avocado and a sprig of cilantro.