1. In a 5-quart Dutch oven, heat oil over medium-high heat. Cook and stir celery, carrots and onion in hot oil 5 minutes or until the vegetables begin to soften. Stir in broth, hot links, beans, tomatoes, cumin and salt. Heat to a boiling. Reduce heat; cover and simmer 10 minutes or until vegetables are tender.

2. Ladle into bowls. Garnish with sour cream and chopped fresh cilantro, if desired.

Tip: For a less-spicy version, try Bar-S Classic Hot Links.