Sausage and Three Bean Soup

Tri-City HeraldJanuary 12, 2014 

FOOD QUICKFIX MI

A thick, hearty soup like this sausage and three bean soup makes a great winter dinner. (Patrick Farrell/Miami Herald/MCT)

PATRICK FARRELL — MCT

The cover of the Food & Wine section Jan. 15 will feature Pork Chops and Triple Apple Threat. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

SAUSAGE AND THREE BEAN SOUP

Ingredients

6 ounces low-fat turkey sausage
3 teaspoons olive oil
1 cup sliced onion
1/2 cup sliced carrots
1/2 cup sliced parsnips
1 cup rinsed and drained canned red kidney beans
1 cup rinsed and drained canned chickpeas
1 cup frozen baby lima beans
4 cups canned low-sodium, peeled whole tomatoes including liquid
1 cup fat-free, low-sodium chicken broth
1 teaspoon ground cumin
2 teaspoons chili powder
Salt and freshly ground pepper

Directions

Cut sausage into 1/2-inch slices. Heat olive oil in a large saucepan over medium-high heat. Add sausage slices, onion, carrots and parsnips. Saute 3 minutes. Add kidney beans, chickpeas, lima beans, tomatoes, chicken broth, cumin and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 15 minutes. Add salt and pepper to taste. Makes 2 servings.

Per serving: 576 calories (26 percent from fat), 16.5 g fat (3.2 g saturated, 7.6 g monounsaturated), 63 mg cholesterol, 37.6 g protein, 75.8 g carbohydrates, 20.5 g fiber, 897 mg sodium.

From: The Miami Herald

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