Italian Sausage Black Bean Soup

• 6 ounces Italian-flavored turkey sausage
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/3 cup chopped celery
• 2 cloves garlic, minced
• 3 (15-ounce) cans black beans, drained
• 2 (10 1/2-ounce) cans low-sodium chicken broth
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons no-salt-added tomato paste
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 cup nonfat sour cream alternative
• Fresh cilantro leaves (optional)

1. Crumble sausage in a Dutch oven; add onion, carrot, celery, and garlic. Cook over medium-high heat 5 minutes or until sausage is browned and vegetables are tender, stirring frequently. Add 2 cans black beans, chicken broth, and next 7 ingredients.
2. Place remaining 1 can black beans in a bowl; mash with a fork, and add to soup mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thickened. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream. Garnish with fresh cilantro leaves, if desired.

italianflavored turkey sausage, onion, carrot, celery, garlic, black beans, chicken broth, salt, fresh cilantro, nosalt, lime juice, ground cumin, salt, ground red pepper, nonfat sour cream alternative, cilantro

Taken from www.myrecipes.com/recipe/italian-sausage-black-bean-soup (may not work)