Directions

1. Melt butter with oil in large saucepan over MEDIUM-HIGH heat. Add carrots, onions and celery; cook 5 minutes or until crisp-tender, stirring frequently.
2. Add sausage, beans, broth, salt and black pepper; stir. Bring to a boil. Reduce heat to LOW; simmer 30 minutes, stirring occasionally. Cool slightly. Pour into blender in batches; blend until smooth, pouring each batch of pureed soup into serving bowl.
3. Top individual servings of soup with sour cream and red pepper.