Title: Spicy Black Bean-And-Sausage Soup
Categories: Soups &, Stews
Yield: 4 servings

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

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 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: 1-1/2 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, converted by MM_Buster v2.0l.