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)
How to Make It
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.
This turned out wonderfully and was very easy to cook. I added spices and herbs to make it more Italian, like Oregano, Rosemary, Basil and more garlic. I used the whole small can of tomato paste cause I never use the left over in time. It was a very rich thick soup with a lovely aroma and got my son to the table without having to call. He likes thick soups so mashing the black beans was a great idea. Will definitely add this to the list of family favorites. I think I may put the left overs over rice.
Cumin and Italian Sausage, not a combination I had tried before, but it worked really well. Dont skip the step where you smash the beans, I think I would have liked the consistancy better had I done that.
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