In a large soup pot, heat oil over medium heat, swirling to coat. Add onions, sausage, green pepper, garlic, and bay leaf, and cook until onions are translucent.
Add 1 can of broth, stirring to deglaze pan and loosen any browned bits. Then add black beans, tomato paste, salt, oregano, cumin, and black pepper. Cover and simmer for 15 minutes.
Serve soup as desired – we suggest serving in cooled bread bowls, garnished with toppings such as reduced-fat sour cream, shredded cheese, green onions, and tomatoes.
If you prefer to cook your soup longer so the beans break down more, or if you need to simmer yours longer, you may prefer to add additional broth to thin the soup to your desired consistency.