1 tablespoon olive oil
2 links turkey sausage, casings removed, cut into pieces
1 medium yellow onion, chopped (about 1 cup)
1 small red bell pepper, chopped (about 1/2 cup)
1/4 cup chopped green onions
3 cloves garlic, minced
4 cups reduced-sodium chicken broth
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, drained and rinsed
2 tablespoons chopped parsley
3 tablespoons lime juice
1/8 teaspoon hot red pepper sauce

In a large saucepan, heat oil over medium-high heat. Add sausage. Cook, stirring constantly, until browned, about 5 minutes. Drain sausage on a paper towel-lined plate. Wipe out saucepan. Add onion, bell pepper, and green onions to saucepan. Cook, stirring, until tender, about 7 minutes.

Add garlic. Cook, stirring, for 1 minute longer. Add broth and cumin to saucepan. Bring mixture to a simmer. Add beans and sausage. Cook over medium heat until thickened, about 15 minutes. Stir in parsley, lime juice, and red pepper sauce. Ladle soup into individual serving bowls. Serve immediately.

Serves 8.