Italian Sausage Black Bean Soup

Oxmoor House
8 (1-cup) servings.


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6 ounces Italian-flavored turkey sausage
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 cloves garlic, minced
3 (15-ounce) cans black beans, drained
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
1/3 cup chopped fresh cilantro
2 tablespoons no-salt-added tomato paste
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream alternative
Fresh cilantro leaves (optional)


Crumble sausage in a Dutch oven; add onion, carrot, celery, and garlic. Cook over medium-high heat 5 minutes or until sausage is browned and vegetables are tender, stirring frequently. Add 2 cans black beans, chicken broth, and next 7 ingredients.

Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream. Garnish with fresh cilantro leaves, if desired.

Created date

August 2009

Nutritional Information

Calories 223
Caloriesfromfat 23 %
Fat 5.7 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.5 g
Carbohydrate 29.9 g
Fiber 0.0 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 553 mg
Calcium 0.0 mg