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Simmer chicken sausages in water for 15 minutes.
Drain and chop.
Heat olive oil in a Dutch oven or soup pot.
Add sausages, onion, garlic, bell pepper, crushed red chile, cumin and salt.
Cook, stirring frequently, until vegetables soften, 8 to 10 minutes.
Add broth and beans. Bring soup to a boil, then reduce heat to low.
Simmer, partially covered, for 15 minutes.
Eat as is or serve over whole-wheat couscous or brown rice. Leftover soup will thicken into a stew-like consistency.