Chorizo-Banana Bean Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 24%
  • Fat: 5.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.4g
  • Carbohydrate: 31.6g
  • Fiber: 5.9g
  • Cholesterol: 11mg
  • Iron: 3mg
  • Sodium: 399mg
  • Calcium: 56mg

Ingredients

  • 1 cup dried red beans (about 6 ounces)
  • 1 cup dried black beans (about 6 ounces)
  • 1 1/2 teaspoons olive oil
  • 1 1/3 cups diced smoked chorizo sausage (about 4 ounces)
  • 1/2 cup diced carrot
  • 1/3 cup diced onion
  • 1/3 cup diced green bell pepper
  • 1 teaspoon minced seeded habanero pepper
  • 4 garlic cloves, minced
  • 3 1/3 cups water
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 bay leaves
  • 3/4 cup chopped seeded plum tomato
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mashed ripe banana

Preparation

  1. Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain; return beans to pan.
  2. Heat the oil in a large nonstick skillet over medium-low heat. Add chorizo, carrot, onion, bell pepper, habanero, and garlic, and sauté 15 minutes or until vegetables are tender. Add water and broth to beans in Dutch oven, and bring to a boil. Stir in chorizo mixture and bay leaves, and return to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Add tomato, salt, and black pepper, and simmer 15 minutes. Stir in the mashed banana, and remove from heat.
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