Spicy black bean and sausage soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Black beans; canned, drained and divided |
| 2½ | cup | Water; divided |
| 1 | teaspoon | Olive oil |
| 2 | cups | Diced onion |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Hot sauce |
| ¼ | teaspoon | Ground black pepper |
| 1 | Clove garlic; minced | |
| 7 | ounces | Fat free turkey kielbasa; diced |
Directions
1. Place 1 cup beans and ½ cup water in a food processor or blender, and process until smooth.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, and saute for 4 minutes or until onion is soft. Add bean puree, remaining beans, 2 cups water, chili powder and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally.
Stir in turkey kielbasa; cook for 10 minutes or until thoroughly heated.
Per serving: 280⅗ calories; 1⅖ g fat (4½% calories from fat); 20 g protein; 47⅘ g carbohydrate; 22 mg cholesterol; 973 mg sodium Recipe by: Cooking Light
Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Nov 01, 1998, converted by MM_Buster v2.0l.