Spicy Sausage and Bean Soup

By á-46412

Ingredients

• 1 tablespoon oil
• 8 ounce sweet italian sausage links
• 1 onion chopped = 1 cup
• 1 red pepper, chopped = 1 cup
• 2 carrots, halved lengthwise then cut into 1/4 inch slices
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cans ( 15.5 ounce each) cannelloni beans rinsed and drained
• 2 cans ( 14.5 ounce each ) over sodium chicken broth
• 3 ounce crusty French bread cut into 1/4 inch slices
• 2 ounce chunk pepper jack cheese, shredded = 1/2 cup
• fresh cilantro leaves, optional

Preparation

Step 1

In a large pot, heat oil over medium heat. Add sausage, cook turning until browned, 4 -5 minutes. Remove sausage. Add onion, pepper, carrots, cumin, chili powder and salt to pot, cook stirring 3 minutes.
Meanwhile, diagonally cut sausage into 1/2 inch thick slices. Return to pot, cook stirring occasionally, until sausage slices are no longer pink in centers, 4 - 5 minutes.
Add beans, broth and 2 cups water, over high heat bring to a boil. Reduce heat to medium low, cook, uncovered until vegetables are tender, 30 minutes.
Meanwhile, preheat oven to 350. Arrange bread slices on a baking sheet, Sprinkle with cheese. Bake until melted and golden, 10 - 12 minutes. Top soup with bread slices and if desired sprinkle with cilantro.