Today's Tip: Low-Cost, Low-Cal, Big Flavor: Smoky Black Bean Soup with Chicken Sausage

I don't know about where you live, but here in Kansas we are about to experience some pretty chilly temps this week, making me ready to pull out some soup recipes!  Let me know what you think about this one.

Smoky Black Bean Soup with Chicken Sausage

4 servings - 285 calories, 25 g protein, 40 g carbs, 10 g fat, 10 g fiber per serving

1 tsp olive or grapeseed oil
6-8 oz. (2-3 links) precooked spicy chicken sausage, thinly sliced
1 large onion, finely chopped
1 red bell pepper, seeded and diced
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1 15-oz can black beans, rinsed and drained
2 cups reduced-sodium chicken broth
1 canned chipotle chili in adobo sauce, minced
1/3 cup plain Greek yogurt (or reduced-fat sour cream)
1/2 tsp finely grated lime zest
4 tsp freshly squeezed lime juice
1/4 tsp honey
Salt

1) Heat oil in a medium saucepan over medium heat.  Add sausage in a single layer; cook until lightly browned, about 2 minutes.  Turn and cook 1 minute more.  Transfer to a plate lined with a paper towel.
2) Add onion and bell pepper to pan; saute until soft, 3-4 minutes. Add garlic, cumin and oregano; saute 1 minute more. Stir in beans, broth and chipotle pepper; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
3) Meanwhile, combine Greek yogurt, lime zest, 1 tsp lime juice and honey in a small bowl.
4) Transfer 1 1/2 cups soup to a blender and puree.  Stir puree back into soup; add sausage.  Stir in remaining lime juice and season with salt to taste.  Serve and top with lime sour cream.