Smoky Black Bean Soup with Sausage
Ingredients
- 2 tablespoons vegetable oil
- 2 links andouille sausage (6 ounces), cut into ¼-inch-thick slices (1 heaping cup)
- 1 bunch scallions, sliced (1 cup)
- ¼ cup thinly sliced celery (from 1 stalk), plus leaves for serving
- ½ teaspoon dried thyme
- 1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
- 2 cans (each 15 ounces) black beans
- Kosher salt and freshly ground pepper
- 2 tablespoons sour cream, for serving
- Watercress, for serving (optional)
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