Bean and chorizo soup

1. ***Original recipe calls to slice the chorizo into 1/2 inch pieces. When i made it the first time, however, i fried up the chorizo (like ground beef) with the veges. This resulted in most of the broth being sucked up into the chorizo ending in more of a stew like dish. It was delicious, i ate it over a little rice. Either way is great!***

2. 1. In medium saucepan cook sausage, celery, carrot, onion and garlic until sausage is no longer pink and vegetables are tender. Drain off any fat.

3. 2. Stir in beans, broth, tomato, tomato paste, Italian seasoning and pepper. Bring to boiling. Slightly mash beans. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

4. ***Make it a meal:
One 3 x 3 x 2-inch square cornbread;
1 cup celery sticks
12 ounces iced tea.