Hearty Black Bean & Sausage Soup

(Originally posted by Stephanie)

Hearty Black Bean and Sausage Soup
Makes 6 servings
4 points per serving
 

½ pound Italian turkey sausage links

1 teaspoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 jalapeno peppers, seeded and minced (wear gloves to prevent irritation)

3 (15 ½ oz.) cans black beans, rinsed and drained

4 cups low-sodium chicken broth

½ cup chopped fresh cilantro

1.  Spray a large nonstick saucepan with nonstick spray and set over medium-low heat.  Add the sausage and cook until browned on all sides and cooked through, about 15 minutes.  Transfer the sausage to a plate.  When the sausage is cool enough to handle, cut into ½ inch-thick slices.

 

2. Heat the oil over medium heat in the same saucepan, then add the onion, garlic, and jalapenos.  Cook, stirring occasionally, until tender, about 8 minutes.  Stir in the beans and broth; bring to a boil.  Reduce the heat and simmer, covered until the flavors are blended, about 8 minutes.

 

3.  Transfer 2 cups of the bean mixture to a blender or food processor and puree.  Stir the puree and the sausage into the soup.  Simmer, uncovered, until the soup is heated through, about 5 minutes.  Remove from the heat, stir in the cilantro, and serve.

 

Per serving (scant 1 ½ cups); 221 calories, 6 g fat, 2 g saturated fat, 18 mg cholesterol, 582 mg sodium, 25 g carbohydrates, 9 g fiber, 16 g protein, 67 mg calcium