|1 pkg Italian Style Sausages|
|2 Tbsp extra virgin olive oil|
|1 1/2 tsp ground cumin|
|1/4 tsp freshly cracked pepper|
|1 (32-ounce) pkg vegetable broth|
|1 (15-ounce) can black beans, drained and rinsed|
|1 (15-ounce) can corn, drained|
|1 (14-ounce) can diced tomatoes, drained|
|1 1/2 c zucchini strips, cut into 1-inch pieces|
|2 Tbsp canned chopped chilies|
|cooked brown rice or pasta|
|freshly shredded Parmesan cheese, garnish |
In Dutch oven, over medium heat, place olive oil.
Add sausage pieces; cook and stir over medium heat for 5 minutes.
Remove sausage from pan.
In same pan, add cumin and pepper; cook and stir 1 minute.
Add vegetable broth, black beans, corn, diced tomatoes, and chilies.
Cover mixture; bring to a boil (5 to 6 minutes).
Add sausage and zucchini. Continue cooking, stirring occasionally, 2 to 3 minutes or until heated through.
Serve soup in bowls over rice or pasta and sprinkle with Parmesan cheese.