Black bean soup with sausage

1c dry black beans
2 c. chicken broth
1 c. chopped onion (1 large)
1 c. chopped celery
1 t ground coriander
¼ t salt
1/8-1/4 t ground red pepper
4 cloves garlic, minced
8 oz. cooked, smoked turkey or Polish sausage, chopped
sour cream or shredded Monterey jack cheese (optional)
snipped fresh cilantro

Rinse prepared beans and place in sauce pot. Stir in 2 c. water, the broth, onion, celery, coriander, salt, red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered for 1-1 1/2 hours or until beans are tender. If desired, mash beans slightly. Stir in sausage; heat through. If desired, serve topped with sour cream or cheese and cilantro. Serves 6

Recipe from The New Better Homes & Gardens Cookbook