Black Bean Soup With Sausage (Crock Pot)
Per serving
This is from All You magazine. I haven't tried it yet, but it looks delicious. Instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). You can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. Also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage. Per serving: 635 Calories, 11g fat (3g Sat.), 21mg Chol., 29g Fiber, 38g Pro., 101g Carb., 1025mg Sod.
Ingredients
6 serv.Step-by-step instructions
- 1
Warm oil in a medium skillet over medium heat.
- 2
Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
- 3
Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
- 4
Stir well and cook on low for 5 hours.
- 5
Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
- 6
Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
- 7
Stir in cilantro and season with salt and pepper.
- 8
Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.
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