Black Bean Soup With Sausage (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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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:
2 tablespoons olive oil |
1 onion, diced |
3 garlic cloves, chopped |
2 (15 1/2 ounce) cans black beans |
1 (16 ounce) jar salsa |
1 cup low sodium chicken broth |
3 ounces hot italian sausage links |
1/2 cup cilantro, chopped |
salt |
pepper |
Directions:
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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