SAUSAGE AND THREE BEAN SOUP
6 oz. low-fat turkey or chicken sausage
1 tbsp. olive oil
1 cup sliced onion
½ cup sliced carrots
½ 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 tsp. ground cumin
2 tsp. chili powder
Salt and freshly ground pepper
Cut sausage into ½-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.
— Linda Gassenheimer