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Sausage and Black Bean Soup


Sausage and Black Bean Soup with Quesadillas

Sausage and Black Bean Soup

Taken from the 1999 book CookingLight 5 Ingredient, 15 Minute Cookbook

Cooking spray/olive oil
12 oz turkey kielbasa sausage, sliced
2 green sliced and diced green bell peppers
around 14-16oz of fat-free, reduced-sodium chicken broth
1 can of no-salt-added black beans, rinsed and drained
1/4 cup picante sauce or salsa
bunch of chopped cilantro
Completely optional: Frozen corn, frozen onions, chopped. [about 1/2 cup each more or less]

  1. Coat a medium saucepan with the cooking spray/olive oil, place over medium-high heat. Add sausage. Cook according to package directions. Cover pan. Let cook. 5 mins?
  2. Add in frnz onions and diced green bell peppers. Cook couple of mins.
  3. Add in frnz corn, beans, salsa and chicken broth. Mix well and bring to a boil. Then reduce heat and simmer on low. While simmering, make quesadillas…

Speedy Quesadillas

Having a cast iron skillet is ideal for this, but you can make do with normal skillets just fine.


Cooking spray
whole wheat tortillas
reduced fat shredded cheddar cheese
bunch of finely sliced and chopped green onions
Set oven to lowest setting if you are making more than 2 quesadillas…


  1. Lightly coat skillet with spray and put on stove at just over medium heat.
  2. Place one tortilla in skillet.
  3. Add cheese and green onions. Spread out over tortilla. Don’t pile on, you just want enough to make a light covering.
  4. Place second tortilla on top. Flip after 2 to 2 1/2 mins.
  5. Remove after another 2-2 1/2 mins. Repeat with as many as you need.
  6. Try to keep qusadillas warm… put on plate and keep in oven until finished making all you need.
  7. Remove from oven an cut into quarters.

Serve soup into bowls with quesadillas on side.


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