Spicy Black Bean-And-Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound dried black beans |
4 cups water |
cooking spray |
8 ounces turkey kielbasa, thinly sliced |
1 teaspoon olive oil |
1 1/2 cups chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
2 large carrots, scraped and coarsely chopped |
1 (8-ounce) package mushrooms, coarsely chopped |
2 (14 1/2-ounce) cans zesty jalapeño diced tomatoes |
1/3 cup madeira wine or water |
1 teaspoon dried thyme |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon ground red pepper or 3/4 teaspoon chipotle hot sauce |
1 (10 3/4-ounce) can beef consomm |
10 tablespoons reduced-fat sour cream |
fresh cilantro sprigs (optional) |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 1 inch above beans. Let soak 8 hours.
2. Drain beans; add 4 cups water. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
3. Brown sausage in a large nonstick skillet coated with cooking spray over medium- high heat, stirring often. Remove from pan, and set aside.
4. Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté until tender. Add mushrooms, and cook 5 minutes.
5. Add vegetable mixture to Dutch oven when beans are tender. Stir in tomato and next 6 ingredients. Bring to a boil; cover; reduce heat, and simmer 30 minutes, stirring once. Ladle into individual bowls; top each with sour cream. Garnish with cilantro, if desired.
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