Spicy black bean and sausage soup

4 servings

Ingredients

Quantity Ingredient
30 ounces Black beans; canned, drained and divided
2½ cup Water; divided
1 teaspoon Olive oil
2 cups Diced onion
1 teaspoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Hot sauce
¼ teaspoon Ground black pepper
1 Clove garlic; minced
7 ounces Fat free turkey kielbasa; diced

Directions

1. Place 1 cup beans and ½ 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 saute for 4 minutes or until onion is soft. Add bean puree, remaining beans, 2 cups water, chili powder and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally.

Stir in turkey kielbasa; cook for 10 minutes or until thoroughly heated.

Per serving: 280⅗ calories; 1⅖ g fat (4½% calories from fat); 20 g protein; 47⅘ g carbohydrate; 22 mg cholesterol; 973 mg sodium Recipe by: Cooking Light

Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Nov 01, 1998, converted by MM_Buster v2.0l.

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