Turkey sausage and toasted spices produce a smoky flavor that's a step above the standard black bean soup.
1 teaspoon olive oil
3 garlic cloves, minced
3/4 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (15-ounce) cans black beans, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
8 ounces diced turkey kielbasa sausage
1 1/2 cups coarsely chopped red bell pepper (1 large)
6 tablespoons reduced-fat sour cream
6 tablespoons thinly sliced green onions
How to Make It
Heat oil in a Dutch oven over medium heat. Add garlic and onion; sauté 5 minutes or until tender. Add cumin and chili powder; cook 1 to 2 minutes, stirring constantly (mixture will adhere to pan). Stir in beans and next 3 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Reduce heat, and simmer 30 minutes.
Stir in bell pepper; simmer, uncovered, 10 minutes. Ladle soup into individual bowls. Top each with sour cream and green onions.