Black Bean & Sausage Soup

This is another WW recipe, from "Take Out Tonight." It's been unseasonably cool here in Southern California, so I got the urge to make soup. We served it with a side salad, topped with fat-free ranch dressing mixed with hot sauce. Great, hearty meal for a cold and rainy night.
4 WW points per serving Ingredients

• 1/2 lb sweet Italian sausage
• olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced
• 3 (15.5 oz) cans black beans, rinsed and drained
• 4 cups low-sodium chicken broth
• 1/2 cup chopped fresh cilantro

Directions

1. Spray a large nonstick saucepan and set over medium-low heat. Add sausage and cook until browned on all sides and cooked through, about 15 minutes. Transfer the sausage to a plate. When it's cool enough to handle, cut into 1/2 inch thick slices.

2. Heat the oil over medium heat in the same saucepan, then add the onion, garlic and jalapenos. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the beans and broth; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 8 minutes.

3. Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove from the heat, stir in the cilantro and serve.