Black Bean Soup With Cajun Spice

In a 3- to 4-quart pot, brown ground beef with smoked sausage and onion. Add olive oil and cook over medium heat until onion is soft but not browned. Stir in red wine and cook over high heat until wine has reduced by half, about three minutes. Add cooked rice, black beans with their juices, tomato paste and the chicken broth. Stir in the Cajun seasoning and kosher salt to taste. Stir well and cook until completely heated through and flavors have blended, about 10 minutes.

Note: If you don't have the rice already cooked, add an extra cup of the low-sodium, no fat chicken broth and one-half cup uncooked rice to the soup with the black beans. Cook the soup about 15 minutes instead of 10, or until the rice is tender.