Ingredients Jump to Instructions ↓

  1. 1 cup onion, chopped

  2. 1 cup carrot, chopped

  3. 4 cloves garlic, minced

  4. 1 tablespoon vegetable oil

  5. 1/2 teaspoon fennel seeds, crushed slightly

  6. 2 cans (15 ounce each) black beans, rinsed and drained

  7. 2 cups chicken broth, reduced-sodium

  8. 1 can (14 1/2 ounce) tomatoes, diced and no-salt added

  9. 1 teaspoon oregano leaves, dried

  10. 1/8 teaspoon ground red pepper

  11. 6 MorningStar Farms Hot & Spicy Veggie Sausage Patties

  12. 1 cup roma tomatoes , chopped

  13. 1/3 cup low-fat plain yogurt or reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. In nonstick Dutch oven cook onion, carrot and garlic in oil over medium heat until onion is tender, stirring frequently. Stir in fennel seeds. Cook and stir about 1 minute more or until fennel is fragrant.

  2. Stir in beans, broth, undrained tomatoes, oregano and red pepper. Bring to boiling. add frozen MORNINGSTAR FARMS HOT & SPICY VEGGIE SAUSAGE PATTIES, pushing patties down into soup. Return to boiling. Reduce heat. Simmer, covered, for 5 minutes. Uncover. With spoon break up sausage patties. Simmer, uncovered, for 5 minutes more.

  3. Ladle into serving bowls. Sprinkle roma tomatoes (if desired) on each serving. Spoon dollop of yogurt (if desired) on each.


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