MAKEOVER: Black Bean and Sausage Soup (by CSMEJA)

Oregano, ground, 0.48 tsp
Chicken Broth, 1.98 cup (8 fl oz)
Carrots, raw, 1.02 large (7-1/4" to 8-1/2" long)
Celery, raw, 1.02 stalk, medium (7-1/2" - 8" long)
Garlic, 1.98 cloves
Onions, raw, 1.02 medium (2-1/2" dia)
Potato, raw, 1.02 medium (2-1/4" to 3-1/4" dia.)
Beans, black, 538.02 (remove)
Del Monte Diced Tomatoes, No Salt Added, 822
*Hillshire Farm Polska Kielbasa, 6 oz

1. Heat large pot with low fat cooking spray. Add onion, carrot and celery; cook and stir over medium heat until vegetables begin to soften.

2. Stir in garlic, oregano, potato, broth and tomatoes; heat to boiling. Stir in Kielbasa. Cover and simmer gently for at least 1/2 hour to blend flavours.

3. Drain and rinse beans. Add to soup. Heat until hot. Add salt and pepper to taste. Serve with crusty bread. (Even better the next day)


** We love this soup. You can prepare it ahead for a gathering and instead of simmering for 1/2 hour, put it in your crockpot on low and add the beans. By the time you are ready to eat (try to make it at least a half an hour) it will be ready to go. Great for potluck as it only gets better the longer it sits.