Laurie’s Spicy Bean-and-Sausage Soup |
| Name: |
Laurie Marsh |
| Base: |
USAFA |
| Recipe: |
Ingredients:
1 (15 oz.) can of beans, drained and divided (*I like pinto beans but you can use black, navy, kidney - whatever you like)
1 1/4 cups water, divided
1 1/2 tsp. olive oil
1 cup diced onion (I use 1/2 c. onion flakes for quickness)
2 garlic cloves, minced (I buy minced garlic in a jar at the store)
1/2 c. beer (Must be a Catholic recipe! :)
1/2 tsp. chili powder
1/2 tsp. hot sauce (We love it hot so we use lots more hot sauce after it is served)
1/8 tsp. sale
1/8 tsp. pepper
3 oz. turkey kielbasa, diced (you can sub a "light" kielbasa if you can't find turkey)
1. Place 1/2 c. beans and 1/4 c. water in food processor or blender; process until smooth. (This gives the broth a little more substance) 2. Heat oil in a deep saucepan or chicken fryer over medium heat. Add onion, garlic, and sauté four minutes until tender. (If you use ready-made products, you can skip that step). Add bean puree, remaining beans, remaining 1 c. water, beer, chili powder, and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 5 minutes, stirring occasionally. Stir in kielbasa; cook 1 minute or until thoroughly heated.
Yields 2 servings (1 1/4 c. size servings)
319 calories
19.5 g protein
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