Hearty Country Sausage and Bean Soup Recipe

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:

Slow Cooker Directions

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.

This recipe appears in: Soups 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