½ lb Italian sausage
2 cans Black Beans (15 oz.)
1 can (14.5 oz.) of beef broth (I use beef bouillon)
1 can (8 oz.)tomato soup
1 cup sliced carrots (very thinly sliced)
½ cup chopped onion (I usually cook with the meat)
2 bay leaves

Variations: 
 • 1 green or red bell pepper, diced and added to the other ingredients
 • cook ½ lb hamburger along with the sausage (for those who like it
meatier)
 • substitute 1 can of red kidney or small red beans for 1 of the cans
of black beans
 • add 1 can of refried black beans or regular refried beans to thicken
the chili
 • add any type of pepper that you like for a spicier version
 • add any thing else you normally like to add to your chili

1) In 4-quart saucepan, cook sausage until browned; drain.  

2) Stir in remaining ingredients.  

3) Bring to a boil; reduce heat and simmer, covered 20 minutes.*  

4) Remove bay leaves.  Use a potato masher to mash carrots and 
beans slightly. Soup will thicken while mashing beans.  

(approx. 9 servings)

*If you add peppers, extra onions, or anything else vegetable-like, 
it will probably increase the simmer time unless you partially 
cook them before adding them.