This soup is easy to throw together and nice and satisfying as the days get shorter, darker and colder!

1 pound sweet or spicy Italian sausage, depending on your preference
1 onion, chopped
3 teaspoons minced garlic
½ teaspoon fennel seed, chopped
2 (15 ounce) cans black beans, drained
2 cups beef broth
2 tomatoes, chopped
2 teaspoons oregano
Dash cayenne
Tofutti sour cream
Avocado
Cilantro

In a medium-large stock pot, sauté sausage, onion, garlic and fennel for about 10 minutes.  Add a drop of oil if necessary to keep from sticking.  Drain fat.  Stir in remaining ingredients and bring to a boil.  Reduce heat and simmer, covered for about ½ hour. If desired garnish with a dollop of tofutti sour cream, some slices of avocado and a sprig of cilantro.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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