Spicy Black Bean-and-Sausage Soup

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 17.8g
  • Carbohydrate: 38.9g
  • Fiber: 7g
  • Cholesterol: 23mg
  • Iron: 7.8mg
  • Sodium: 789mg
  • Calcium: 72mg

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

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