Spicy Black Bean-And-Sausage Soup
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Yield: 4 servings Ready in 1 hours
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Spicy Black Bean-And-Sausage Soup 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 saute 4 minutes or until onion is soft. Add bean pur?e, 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: 1-1/2 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
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