McGahey and White Oak Farms Sassy Sausage and Black Bean Soup

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• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, undrained
• 1 (14.5 ounce) can stewed tomatoes

• 1 (10.5 ounce) can condensed beef broth
• 1/2 cup chunky salsa
• 1/2 cup water
• 12 ounces White Oak and McGahey beef sausage
• 1/4 cup chopped fresh cilantro

1. In a large saucepan over medium heat, combine the oil, onions and garlic. Saute for 8 minutes, or until tender. Add the beans, tomatoes with liquid, broth, salsa and water. Bring to a boil over high heat.
2. Cut sausage into 1/2 inch slices and stir into soup. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally. Ladle soup into bowls and sprinkle with cilantro.

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