1 Tbl olive oil
1 large onion, peeled and chopped
1 rib celery, chopped
2 teaspoons dried thyme
5 cloves of minced garlic
3 (14 1/2 - oz.) cans low sodium chicken broth
4 (15 1/2 - oz.) cans black beans, rinsed and drained
2 (14 1/2 oz.) cans diced tomatoes seasoned with basil, oregano and garlic
14 oz. low fat Polish kielbasa, thinly sliced
1/2 of a chipotle in adobo sauce, drained and minced

Heat oil in soup pot over medium-high heat. Add onion, celery and thyme; saute 6 minutes, or until onion is soft. Add garlic and cook for 1 minute. Add broth and scrape up any brown bits that stuck to bottom of pot. Stir in beans, diced tomatoes, kielbasa and chipotle; bring to a boil. Reduce heat to low, and simmer soup for 20 minutes. Season with salt and pepper. Makes 13 cups