Spicy Black Bean-And-Sausage Soup



10 cups (serving size: 1 cup soup and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 240
Fat 2.9 g
Satfat 1.2 g
Protein 15.2 g
Carbohydrate 39.1 g
Cholesterol 14 mg
Iron 3.3 mg
Sodium 920 mg
Caloriesfromfat 11 %
Fiber 11 g
Calcium 103 mg


1 pound dried black beans
4 cups water
Cooking spray
8 ounces turkey kielbasa, thinly sliced
1 teaspoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
2 large carrots, scraped and coarsely chopped
1 (8-ounce) package mushrooms, coarsely chopped
2 (14 1/2-ounce) cans zesty jalapeño diced tomatoes
1/3 cup Madeira wine or water
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper or 3/4 teaspoon chipotle hot sauce
1 (10 3/4-ounce) can beef consommé
10 tablespoons reduced-fat sour cream
Fresh cilantro sprigs (optional)


Sort and wash beans; place in a large Dutch oven. Cover with water to 1 inch above beans. Let soak 8 hours.

Drain beans; add 4 cups water. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.

Brown sausage in a large nonstick skillet coated with cooking spray over medium- high heat, stirring often. Remove from pan, and set aside.

Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté until tender. Add mushrooms, and cook 5 minutes.

Add vegetable mixture to Dutch oven when beans are tender. Stir in tomato and next 6 ingredients. Bring to a boil; cover; reduce heat, and simmer 30 minutes, stirring once. Ladle into individual bowls; top each with sour cream. Garnish with cilantro, if desired.