Spicy Black Bean and Chorizo Soup

1 (3 to 4 ounce) link of Spanish Chorizo (spicy cured pork sausage) coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15 to 19 ounce) cans black beans, rinsed and drained

Garnish - rounds of thinly sliced lemon and chopped fresh cilantro

Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan
over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for
smaller cans of bean or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly
mash beans with a potato masher to slightly thicken.