Spicy Black Bean-and-Sausage Soup

Yield: 4 servings (serving size: 1 1/2 cups)
Source: Complete Cooking Light Cookbook pg 468
Amy's Comments: I love it when I find something like this recipe! It took 20 mins from start to finish for this one (chopping included). It is GOOD! I used the full 1/2 tsp of Tabasco and also used medium-heat chili powder (Penzeys). It's not SUPER spicy but has a kick!


2 (15-ounce) cans black beans, drained and divided
2 1/2 cups water, divided
1 tablespoon olive oil
2 cups diced onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1 garlic clove, minced
6 ounces 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.


Healthy Units: If you count the w/the fiber cap its 5.5 per serving and without the fiber cap its 5/serving
CALORIES 291 (26% from fat); FAT 8.3g (satfat 2.6g, monofat 3.5g, polyfat 1.5g); PROTEIN 17.8g; CARBOHYDRATE 38.9g; FIBER 7g; CHOLESTEROL 23mg; IRON 7.8mg; SODIUM 789mg; CALCIUM 72mg;

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