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Black Bean and Kielbasa Soup
serves 6

  • 1 pound dried black beans

  • 6 cups boiling water

  • 1 tablespoon margarine

  • 8 ounces reduced-fat/sodium kielbasa, cut into 1/4-inch slices

  • 2 cups chopped onions

  • 1/2 teaspoon crushed red pepper

  • 7-8 cups reduced sodium chicken broth

  • 1 cup orange juice

  • 2 tablespoons orange peel, chopped

  • fat-free sour cream

  • 1/4 cup chopped parsley for garnish

Place beans in a large pot and cover with water.  Let soak 1 hour, then drain beans and set aside.

In a Dutch oven or large stock pot, sauté kielbasa and onions in margarine until onion is tender.  Add red pepper and chicken broth.  Bring mixture to a boil, then reduce heat and simmer for about an hour, or until beans are tender.  If mixture is not thick enough, remove lid and continue to cook until part of the liquid evaporates.  Stir in orange juice and orange peel. 

Serve topped with sour cream and parsley.

Per serving: 
Calories:  165
Fat:  3 grams
Saturated Fat:  1 gram
Cholesterol:  22 milligrams
Sodium:  533 milligrams
Fiber:  5 grams
 


 

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