Italian Sausage Black Bean Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 23%
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.5g
  • Carbohydrate: 29.9g
  • Fiber: 0.0g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 553mg
  • Calcium: 0.0mg

Ingredients

  • 6 ounces Italian-flavored turkey sausage
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/3 cup chopped celery
  • 2 cloves garlic, minced
  • 3 (15-ounce) cans black beans, drained
  • 2 (10 1/2-ounce) cans low-sodium chicken broth
  • 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)

Preparation

  1. 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.
  2. 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.
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