1 tsp canola oil
1/2 pound low-fat turkey kielbasa, thinly sliced
1/2 cup chopped onion
2 carrots, chopped
1 stalk celery, chopped
1 red pepper, chopped
4 cups reduced-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1/2 tsp dried oregano
1/4 tsp black pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Heat the oil in a large nonstick pot or nonstick Dutch oven over medium-high heat. Add the kielbasa and cook, stirring, until lightly broned, about 3 minutes.
Add all the remaining ingredients except the spinach; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes. Add the spinach and cook until heated through, about 2 minutes longer.
3 Points.