Southwest bean soup

Warm up with this delicious low-sodium soup! It gets its flavor from herbs and spices instead of the salt shaker.

Ingredients

1 tablespoon canola oil
1 1/2 cups chopped shallots (about 2 large shallots)
1 cup chopped poblano peppers (about 2 to 3 medium peppers)
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons smoked paprika
1 tablespoon chopped fresh tarragon
1 tablespoon extra-virgin olive oil
8 teaspoons salt-free bouillon powder
4 cups water
1 15-ounce can low-sodium black beans, drained
1 15-ounce can low-sodium dark red kidney beans, drained
1/2 pound turkey Italian sausage, browned and drained
1 cup frozen corn, thawed
2 cups chopped spinach
1 tablespoon fresh lime juice

Directions

1. In a large pan, heat canola oil over medium-high heat. Add shallots, peppers and garlic, stirring occasionally, until vegetables start to soften (about 4 to 5 minutes). Stir in chili powder, paprika and tarragon. Stir for 1 minute.
2. Add olive oil, bouillon, water and beans. Stir. Turn down to a simmer and stir in the sausage. Cover and cook for 10 minutes.
3. Stir in the corn, spinach and lime juice. Cook for 5 minutes.
4. Portion into bowls and enjoy warm!

Makes 2 servings

Carb choices per serving: 2