Spicy Black Bean-and-Sausage Soup

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 291
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 2.6 g
Monofat 3.5 g
Polyfat 1.5 g
Protein 17.8 g
Carbohydrate 38.9 g
Fiber 7 g
Cholesterol 23 mg
Iron 7.8 mg
Sodium 789 mg
Calcium 72 mg

Ingredients

2 (15-ounce) cans black beans, drained and divided
2 1/2 cups water, divided
1 tablespoon olive oil
2 cups diced onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1 garlic clove, minced
6 ounces turkey kielbasa, diced

Preparation

Place 1 cup beans and 1/2 cup water in a food processor or blender, and process until smooth.

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, and sauté 4 minutes or until onion is soft. Add bean purée, remaining beans, 2 cups water, chili powder, and next 4 ingredients (chili powder through garlic); bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in turkey kielbasa; cook 1 minute or until thoroughly heated.

Note:

October 1998
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