Spiced Black Bean Soup

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   Cook sausage in stockpot over medium high heat. Put cooked sausage on platter and set aside. Add onion and garlic to remaining fat from sausage and saute for 5 min. Stir in pepper, chiles and cumin and let simmer for 10 min. Add beans, stock and fresh bay leaves. Bring to a boil. Reduce heat to low and simmer 20 min. Remove bay leaves. Puree half of the soup in a blender (or use a hand blender) and return to pot. Add sausage and 1/3 C. fresh cilantro. Simmer for 15 min. and season with salt and pepper. Garnish each serving with sour cream and fresh cilantro.

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