3 cans(15 ounces each) black beans, drained, rinsed
1 carton(32 ounces) chicken broth
2 tsp. salt
1 tsp. black pepper
½ cupsour cream
½ cupchopped red bell pepper
Melt butter with oil in large saucepan over MEDIUM-HIGH heat. Add carrots, onions and celery; cook 5 minutes or until crisp-tender, stirring frequently.
Add sausage, beans, broth, salt and black pepper; stir. Bring to a boil. Reduce heat to LOW; simmer 30 minutes, stirring occasionally. Cool slightly. Pour into blender in batches; blend until smooth, pouring each batch of pureed soup into serving bowl.
Top individual servings of soup with sour cream and red pepper.