Monday, March 24, 2008

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.

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

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