| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Soups | 4 | servings |
INGREDIENTS
| 30 | oz | Black beans; canned, drained and divided |
| 2 1/2 | c | Water; divided |
| 1 | ts | Olive oil |
| 2 | c | Diced onion |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Hot sauce |
| 1/4 | ts | Ground black pepper |
| 1 | Clove garlic; minced | |
| 7 | oz | Fat free turkey kielbasa; diced |
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 for 4 minutes or until onion is soft. Add bean puree, remaining beans, 2 cups water, chili powder and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in turkey kielbasa; cook for 10 minutes or until thoroughly heated. Per serving: 280.6 calories; 1.4 g fat (4.5% calories from fat); 20 g protein; 47.8 g carbohydrate; 22 mg cholesterol; 973 mg sodium Recipe by: Cooking Light Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Nov 01, 1998, converted by MM_Buster v2.0l.
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