Spicy Bean Soup Prep: 15 min.
Cook: 12 min.
5 points per serving

1-1/2 cups dry navy beans
8-ounces chorizo or kielbasa sausage, cut into 1/4-inch slices
1 cup carrots, peeled and cut into 1-inch pieces (2 medium)
1/2 cup coarsely chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped red sweet pepper
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano, crushed
2 cups chicken or vegetable broth
1 cup water
Chopped green onion (optional)
Chopped tomatoes (optional)

1. Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)

2. Drain and rinse the beans. In a 4- or 6-quart pressure cooker place beans, sausage, carrots, onion, sweet pepper, garlic, chili powder, oregano, chicken broth and water.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

4. Quick-release the pressure. Carefully remove lid.

5. Sprinkle with green onion and tomatoes, if desired. Makes 6 main-dish servings (7 cups).

Nutrition facts per serving:
Calories 200
Total Fat (g) 16
Saturated Fat (g) 6
Cholesterol (mg) 0
Sodium (mg) 291
Carbohydrate (g) 36
Fiber (g) 2
Protein (g) 21
Vitamin A (DV%) 68
Vitamin C (DV%) 39
Calcium (DV%) 8
Iron (DV%) 22
*Percent Daily Values are base on a 2,000 calorie diet