Spicy black bean-and-sausage soup

4 servings

Ingredients

Quantity Ingredient
30 ounces Black beans; cooked, rinsed and drained
2½ cup Water; divided
1 tablespoon Olive oil
2 cups Diced onion
1 teaspoon Chili powder
½ teaspoon Ground cumin
¼ teaspoon Hot sauce; (1/4 to 1/2)
¼ teaspoon Black pepper
1 Garlic clove; minced
6 ounces 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 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. Yield: 4 servings (serving size: 1-½ cups).

CALORIES 291 (26% from fat); FAT 8.3g (sat 2.6g, mono 3.5g, poly 1.5g); PROTEIN 17.8g; CARB 38.9g; FIBER 7g; CHOL 23mg; IRON 7.8mg; SODIUM 789mg; CALC 72mg

Recipe by: Cooking Light Oct. 1998 p. 158 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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