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Name: Spicy Black Bean-And-Sausage Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic minced; 6 oz Turkey kielbasa; diced; 2 c Diced onion; 2 1/2 c Water; divided; 1/4 ts Hot sauce; (1/4 to 1/2); 1/4 ts Black pepper; 30 oz Black beans; cooked, rinsed; 1 tb olive oil; 1 ts Chili powder; 1/2 ts Ground cumin

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INGREDIENTS

1 Garlic ; minced
6 oz Turkey kielbasa; diced
2 c Diced onion
2 1/2 c Water; divided
1/4 ts Hot sauce; (1/4 to 1/2)
1/4 ts Black pepper
30 oz Black beans; cooked, rinsed
1 tb olive oil
1 ts Chili powder
1/2 ts Ground cumin

Servings

INSTRUCTIONS

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 on Nov 23, 1998,

NOTES

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Spicy Black Bean-And-Sausage Soup

1 Garlic minced
6 oz Turkey kielbasa; diced
2 c Diced onion
2 1/2 c Water; divided
1/4 ts Hot sauce; (1/4 to 1/2)
1/4 ts Black pepper
30 oz Black beans; cooked, rinsed
1 tb olive oil
1 ts Chili powder
1/2 ts Ground cumin

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 <levya@mindspring.com> on Nov  23, 1998,

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 servings

Calories: 36
Calories from Fat: 10 (28%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 10mg		0 %
Potassium 111.9mg		3 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.1g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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