Black Bean and Red Pepper Soup with Smoked Sausage

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 30 ounce black beans undrained canned
• 0.5 teaspoon chili powder 
• 14 ounce less-sodium chicken broth fat-free canned
• 3  garlic cloves minced
• 6 tablespoons green onions thinly sliced
• 0.5 teaspoon ground cumin 
• 6 tablespoons cup heavy whipping cream sour reduced-fat
• 1 teaspoon olive oil 
• 0.8 cup onion chopped
• 1.5 cups bell pepper red coarsely chopped (1 large)
• 8 ounces turkey kielbasa sausage diced

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add garlic and onion; saut 5 minutes or until tender.
3. Add cumin and chili powder; cook 1 to 2 minutes, stirring constantly (mixture will adhere to pan). Stir in beans and next 3 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Reduce heat, and simmer 30 minutes.
4. Stir in bell pepper; simmer, uncovered, 10 minutes. Ladle soup into individual bowls. Top each with sour cream and green onions.