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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Country Sausage and Bean Soup
Yield: Makes 9 servings
Ingredients:
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
2
bay leaves
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
1/2
teaspoon salt
1/4
cup chopped fresh cilantro
Preparation:
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 3/4 cup soup | |
| Sodium | 360 mg |
| Protein | 11 g |
| Fiber | 4 g |
| Carbohydrate | 17 g |
| Cholesterol | 23 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 31 % |
| Calories | 159 |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
| Starch | 1 |
This recipe appears in:
Soups
