Country Sausage and Bean Soup
Makes 9 servings
|2||cans (about 14 ounces each) reduced-sodium chicken broth|
|1-1/2||cups hot water|
|1||cup dried black beans, rinsed and sorted|
|1||cup chopped yellow onion|
|1||teaspoon sugar substitute|
|1/8||teaspoon ground red pepper|
|Nonstick cooking spray|
|6||ounces reduced-fat country pork sausage|
|1||cup chopped tomato|
|1||tablespoon chili powder|
|1||tablespoon Worcestershire sauce|
|2||teaspoons olive oil|
|1-1/2||teaspoons ground cumin|
|1/4||cup chopped fresh cilantro|
- Combine broth, water, beans, onion, bay leaves, sugar substitute and red pepper in 3-1/2- to 4-quart slow cooker. Cover; cook on HIGH 4 hours or on LOW 8 hours.
- Coat 10-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add sausage; cook until beginning to brown, stirring to break up large pieces. Drain fat.
- Add sausage to bean mixture in slow cooker, along with remaining ingredients except cilantro. Cover; cook on HIGH 15 minutes. Top with cilantro before serving.
|Serving Size:||3/4 cup soup|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||31 %|
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