Black Bean and Red Pepper Soup with Smoked Sausage |
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Prep Time: 15 Minutes Cook Time: 53 Minutes |
Ready In: 68 Minutes Servings: 6 |
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Turkey sausage and toasted spices produce a smoky flavor that's a step above the standard black bean soup. Ingredients:
1 teaspoon olive oil |
3 garlic cloves, minced |
3/4 cup chopped onion |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 (15-ounce) cans black beans, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon freshly ground black pepper |
8 ounces diced turkey kielbasa sausage |
1 1/2 cups coarsely chopped red bell pepper (1 large) |
6 tablespoons reduced-fat sour cream |
6 tablespoons thinly sliced green onions |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add garlic and onion; sauté 5 minutes or until tender. Add cumin and chili powder; cook 1 to 2 minutes, stirring constantly (mixture will adhere to pan). Stir in beans and next 3 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Stir in bell pepper; simmer, uncovered, 10 minutes. Ladle soup into individual bowls. Top each with sour cream and green onions.
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