Black Bean and Red Pepper Soup with Smoked Sausage

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

Yield: 6 servings (serving size: 1 cup soup, 1 tablespoon sour cream, and 1 tablespoon green onions)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 23%
  • Fat: 5.3g
  • Saturated fat: 2.3g
  • Protein: 15.2g
  • Carbohydrate: 28.9g
  • Fiber: 9g
  • Cholesterol: 15mg
  • Iron: 2.7mg
  • Sodium: 898mg
  • Calcium: 130mg


  • 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


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