SPICY CAJUN BEAN SOUP
- Number of Servings: 4
Ingredients
1 teaspoon EVOO½ onion, chopped1 teaspoon chopped garlic8 ounces smoked sausage, diced4 cups fat-free, less-sodium chicken broth2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon dry oregano or 1 tablespoon fresh oregano½ teaspoon ground cloves½ teaspoon cayenne½ teaspoon sea salt1 canned chipotle chile, mashed1 cups wild rice1 (16-ounce) can pinto beans, drained and rinsed¼ cup chopped fresh cilantro2 tablespoons fresh lime juice¼ cup shredded Mozzarella cheeseCilantro sprigs (optional)
1. Sauté onion and garlic in oil cooking until tender.
2. Add the diced sausage, broth, seasonings, chipotle chile, and rice in a Dutch oven over medium-high heat. Bring to a boil.
3. Cover, reduce heat, and simmer 45 minutes or until rice is cooked.
4. Add the drained beans. Return to the heat for 15 minutes.
5. Stir in the lime juice.
6. Top each serving of soup with 1 tablespoon each of shredded Mozzarella cheese.
7. Garnish with cilantro sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
2. Add the diced sausage, broth, seasonings, chipotle chile, and rice in a Dutch oven over medium-high heat. Bring to a boil.
3. Cover, reduce heat, and simmer 45 minutes or until rice is cooked.
4. Add the drained beans. Return to the heat for 15 minutes.
5. Stir in the lime juice.
6. Top each serving of soup with 1 tablespoon each of shredded Mozzarella cheese.
7. Garnish with cilantro sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 378.0
- Total Fat: 19.7 g
- Cholesterol: 36.6 mg
- Sodium: 1,763.3 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 6.9 g
- Protein: 19.4 g
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