Italian Sausage Black Bean Soup
|Italian flavored turkey sausage||6 Ounce|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned black beans||45 Ounce, drained (3 Cans, 15 Ounce Each)|
|Canned low sodium chicken broth||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, drained and coarsely chopped (1 Can)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
|No salt added tomato paste||2 Tablespoon|
|Fresh lime juice||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Nonfat sour cream alternative||1⁄2 Cup (8 tbs)|
|Fresh cilantro leaves||1 Tablespoon|
Crumble sausage in a Dutch oven; add onion, carrot, celery, and garlic.
Cook over medium-high heat 5 minutes or until sausage is browned and vegetables are tender, stirring frequently.
Add 2 cans black beans, chicken broth, and next 7 ingredients.
Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened.
Ladle soup into individual bowls.
Top each serving with 1 tablespoon sour cream.
Garnish with fresh cilantro leaves, if desired.