Sausage and Black Bean Soup

By luvmybuttonsnbows

PREP:
15 minutes
COOK:
Low 4 hours, High 2 hours
MAKES:
6 servings
SLOW COOKER:
3 1/2- to 6-quart

Ingredients

• 12 ounces bulk pork sausage
• 2 14-ounce cans reduced-sodium chicken broth
• 1 15-ounce can black beans, rinsed and drained
• 1 14 1/2-ounce can golden hominy, rinsed and drained
• 1 14 1/2-ounce can Mexican-style stewed tomatoes, cut up
• 1 cup frozen loose-pack diced hash brown potatoes
• 1 small green sweet pepper, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon chili powder

Preparation

Step 1

In a large saucepan brown the sausage, breaking sausage into small pieces; drain off fat. Place in a 3 1/2- to 6-quart slow cooker.

Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash brown potatoes, sweet pepper, onion, garlic, oregano, and chili powder. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

PREP:
15 minutes COOK:
Low 4 hours, High 2 hours MAKES:
6 servings
SLOW COOKER:
3 1/2- to 6-quart