Healthy Black Bean Soup With Turkey Sausage Recipes

HEALTHY BLACK BEAN SOUP WITH TURKEY SAUSAGE

Steps:

• Spray a soup pan with cooking spray and bring up to medium high heat. Add onions and cook for about 2 minutes. Add the sausage and cook for another two minutes. Add the bell pepper and garlic. Cook an additional 2 minutes.
• Add the broth, cumin, and tomatoes. Bring to a boil. Reduce the heat to a simmer and add chipotle and beans. Cook covered for about 10 minutes.
• Season to taste with salt and pepper.
• Serve with a sprinkle of Cilantro or some fat free sour cream.
• **Variation Idea: I have tried this as a smooth soup -- brown off the turkey in a separate pan, following all of the other directions up until the point the beans are added. I use a hand held blender to blend up the soup. Afterwards I add the turkey and some additional beans to give a little texture.

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

TURKEY SAUSAGE BEAN SOUP

Steps:

• In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper., Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese. Freeze option: Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

HOT SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.

SPICY BEANS WITH TURKEY SAUSAGE

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

HEALTHY BLACK BEAN SOUP

Steps:

• In a medium pot, sauté onions in olive oil until they are soft and translucent.
• Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
• Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Steps:

• Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
• Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
• Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.