Black Bean and Red Pepper Soup with Smoked Sausage

recipe
Turkey sausage and toasted spices produce a smoky flavor that's a step above the standard black bean soup.
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Yield:

6 servings (serving size: 1 cup soup, 1 tablespoon sour cream, and 1 tablespoon green onions)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 53 Minutes

Nutritional Information

Calories 204
Caloriesfromfat 23 %
Fat 5.3 g
Satfat 2.3 g
Protein 15.2 g
Carbohydrate 28.9 g
Fiber 9 g
Cholesterol 15 mg
Iron 2.7 mg
Sodium 898 mg
Calcium 130 mg

Ingredients

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

Preparation

1. 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.

2. Stir in bell pepper; simmer, uncovered, 10 minutes. Ladle soup into individual bowls. Top each with sour cream and green onions.

Note:

Jennifer Cofield,

Oxmoor House Healthy Eating Collection

September 2006
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