Spicy black bean-and-sausage soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | Black beans; cooked, rinsed and drained |
| 2½ | cup | Water; divided |
| 1 | tablespoon | Olive oil |
| 2 | cups | Diced onion |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Hot sauce; (1/4 to 1/2) |
| ¼ | teaspoon | Black pepper |
| 1 | Garlic clove; minced | |
| 6 | ounces | 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 sauté 4 minutes or until onion is soft. Add bean purée, remaining beans, 2 cups water, chili powder, and next 4 ingredients (chili powder through garlic); bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in turkey kielbasa; cook 1 minute or until thoroughly heated. Yield: 4 servings (serving size: 1-½ cups).
CALORIES 291 (26% from fat); FAT 8.3g (sat 2.6g, mono 3.5g, poly 1.5g); PROTEIN 17.8g; CARB 38.9g; FIBER 7g; CHOL 23mg; IRON 7.8mg; SODIUM 789mg; CALC 72mg
Recipe by: Cooking Light Oct. 1998 p. 158 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Nov 23, 1998, converted by MM_Buster v2.0l.