12 oz (approximately 6 links) sausages by Amy andouille chicken sausage 3 Tbs. olive oil 1 cup onion medium dice 1 cup celery medium dice 1 cup green pepper medium dice 1 cup carrot sliced 2 Tsp. garlic minced 2 cups water 2 cans black beans (1 lb. 13 oz. each) 1 Tsp. oregano 1 large or 2 small jalapeno peppers small dice 2 Tbs. chili powder 1 Tsp. cumin 1/8 Tsp. ground red pepper 8 ox can of tomato sauce 12 oz can or 1 cup frozen white corn 15 oz can diced tomatoes with green chilis cilantro chopped (for garnish) salt and pepper to taste     In a large pot, sauté the onion, celery, green pepper, and garlic until just tender (about 5 minutes). In a food processor, puree 1/2 of the black beans with the water. Add the pureed beans to the soup pot with the remaining beans, jalapeno peppers and spices. Simmer this for 20 minutes. Add the sliced carrots and simmer for another 10 minutes. Add tomato sauce, white corn, and diced tomatoes let this simmer for 10 minutes. Finally add the sausage and continue cooking for 5-10 more minutes so that the sausage is heated through. Serve soup garnished with chopped cilantro. A wonderful accompaniment to this dish is corn bread.