Black Bean and Sausage Soup

This has become a favorite in our house. To make a meal out of it, serve pita chips and Spinach-Artichoke Dip as an appetizer and the soup as an entree with Rosemary Bread.

Ingredients
2 15-ounce cans of black beans
1 1/2 cups of chicken broth
1 large onion, chopped (I prefer white onions)
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 garlic cloves, minced
1 package turkey sausage (5 dinner sausages)

Cook turkey sausages as directed on the package. While turkey sausages cook, rinse and drain black beans. In a large pot, combine beans, broth, 2 cups of water, onion, corianer, salt, red pepper and garlic. Bring to boiling; reduce heat. Simmer, covered about 15 minutes or until onion is tender. Once turkey sausages are cooked, cut into small pieces and stir in soup and heat through.

WW points: 5 points for approx 1 1/2 cups

Spinach-Artichoke Dip

Here is another delight from Cooking Light. It is so easy and you can assemble it well ahead of time.

Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

Yield 5 1/2 cups (serving size: 1/4 cup dip) WW points = 2 points