Recipes from Mexico :: Mexican Soups and Stews
1 Tbsp. olive oil
2 links turkey sausage, casings removed, cut into pieces
1 med. yellow onion, chopped (about 1 c.)
1 small red bell pepper, chopped (about 1/2 c.)
1/4 c. chopped green onions
3 cloves garlic, minced
4 c. reduced-sodium chicken broth
1/2 tsp. ground cumin
2 (15 ounce) cans black beans, drained and rinsed
2 Tbsp. chopped parsley
3 Tbsp. lime juice
1/8 tsp. hot red pepper sauce
In a large saucepan, heat oil over med.-high heat. Add sausage. Cook, stirring constantly, until browned, about 5 mins. Drain sausage on a paper towel-lined plate. Wipe out saucepan. Add onion, bell pepper, and green onions to saucepan. Cook, stirring, until tender, about 7 mins.
Add garlic. Cook, stirring, for 1 minute longer. Add broth and cumin to saucepan. Bring mixture to a simmer. Add beans and sausage. Cook over med. heat until thickened, about 15 mins. Stir in parsley, lime juice, and red pepper sauce. Ladle soup into individual serving bowls. Serve immediately.
Serves 8.
