Ultimate Black Bean Soup

Name: Ultimate Black Bean Soup Recipe
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 20
Ingredients: 2 pound bag La Preferida dried black beans; 1 32oz. box low sodium Progresso chicken broth; 1 1/2 cup diced carrots; 1 cup diced celery; 1 cup salsa; 1/2 6 oz can tomato paste; 6 cloves garlic; 1 14 oz. package Eckrich smoked turkey sausage; 2 Tbsp. oil; 2 14.5 oz. cans Hunt's diced tomatoes; 1 large sweet onion chopped; 1 red sweet pepper diced; 1 jalapeno pepper diced fine; 1 can chopped chilis; 3 Tbsp. chili powder; 1 Tbsp. cumin; 1 Tbsp. Mexican oregano; 1 tsp. sea salt

(2)

Minutes to Prepare: 45
Minutes to Cook: 240

Number of Servings: 20

Ingredients

2 pound bag La Preferida dried black beans1 32oz. box low sodium Progresso chicken broth1 1/2 cup diced carrots1 cup diced celery1 cup salsa1/2, 6 oz can tomato paste6 cloves garlic1, 14 oz. package, Eckrich smoked turkey sausage2 Tbsp. oil2, 14.5 oz. cans Hunt's diced tomatoes1 large sweet onion, chopped1 red, sweet pepper, diced1 jalapeno pepper, diced fine1 can chopped chilis3 Tbsp. chili powder1 Tbsp. cumin1 Tbsp. Mexican oregano1 tsp. sea salt

Directions

Soak beans according to instructions on bag. Drain beans.
In a large stock pot, add beans, chicken broth, carrots, celery, salsa, garlic and tomato paste. Add about 6 cups of water. Bring to a boil, turn heat down and simmer until beans are mushy, about 3 hours. Mash or blend the soup until thick and creamy.
Chop the sausage into bite size pieces, and in a separate frying pan brown in 2 Tbsp. oil. Add to soup. Deglaze the pan with a little water or broth and add to soup.
Add all other ingredients. There is no need for further cooking, I like the fresh crunchy taste of the pepper in the soup.
Makes 20, 1 1/4 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user THEQUILTDR.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 179.0
Total Fat: 4.1 g
Cholesterol: 12.3 mg
Sodium: 858.7 mg
Total Carbs: 37.6 g
Dietary Fiber: 20.4 g
Protein: 15.7 g

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Member Reviews

PERSISTANT123
This is simple to make. I have to cut the recipe in half because I don't have a pot big enough to hold it all! Leftovers freeze well for another quick meal later. - 6/3/10
SOLARL4
I enjoyed it, but next time I will add less water. - 6/9/10