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| INGREDIENTS |
| 4 strips |
thick sliced bacon, diced |
| 2 oz |
low fat kielbasa, diced |
| 1 cup |
onions, diced |
| 1 tbsp |
garlic, minced |
| 2 tsp |
chili powder |
| 2 cans |
black beans, rinsed and drained |
| 1/2 cup |
dry converted white rice |
| 5 cups |
fat free low sodium chicken broth |
| 2 tbsp |
olive oil |
| 3 cups |
collard greens, stemmed and chopped |
| 1 cup |
plum tomatoes, seeded and diced |
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| RECIPE |
- Sauté bacon in large
Dutch oven over medium-high heat until crisp, remove and drain on paper towels.
- Add kielbasa and brown in bacon drippings.
Pour off all but 1 tbsp drippings.
- Add onions,
garlic, chili powder
and salt. Sauté until vegetables are soft, about 2 - 3 minutes.
- Stir in beans and mash; add rice and cook for 1 minute.
- Pour in 1 cup of broth to scrap up any bits off bottom of pot.
- Add remaining broth, bacon and kielbasa; reduce heat and simmer until rice is tender, about 20 minutes.
- Meanwhile, sauté greens and tomatoes in 2 tbsp olive oil using a non-stick skillet just until greens are wilted.
- Stir into soup to heat through.
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| SERVING SUGGESTION |
SERVING SIZE:
1 3/4 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
359 |
|
| Total Fat |
18 g |
|
| Sodium |
113 mg |
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| Total Carbohydrates |
33 g |
|
| Fiber |
7 g |
|
| Protein |
16 g |
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