BEAN SOUP

BEAN SOUP
BEAN SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    TSP. OLIVE OIL

  • 1

    ONION , DICED

  • 3

    CLOVES GARLIC , CHOPPED

  • 2

    (15.5 OZ.) CANS BLACK BEANS (OR ANY KIND OF CANNED BEANS)

  • 1 - 16

    OZ. JAR SALSA

  • 1

    CUP LOW SODIUM CHICKEN BROTH

  • 2 - 3

    OZ. HOT ITALIAN SAUSAGE LINKS ( I USE CHORIZO)

  • 1/2

    CUP CILANTRO , CHOPPED

  • SALT & PEPPER

Directions

WARM OIL IN MEDIUM SKILLET OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK , STIRRING FREQUENTLY , UNTIL ONION S SOFTENED AND TRANSLUCENT , ABOUT 5 MINUTES. COMBINE ONION MIXTURE , *BEANS (WITH THIER LIQUID), SALSA , AND , CHICKEN BROTH IN A SLOW COOKER. STIR WELL AND COOK ON LOW FOR 5 HOURS. STIR *SAUSAGES INTO BEAN MIXTURE IN SLOW COOKER AND COOK FOR ONE HOUR LONGER. USING TONGS , REMOVE SAUSAGES TO CUTTING BOARD , CUT INTO BITE SIZE PIECES AND THEN RETURN TO SLOW COOKER. STIR IN CILANTRO AND SEASON WITH SALT & PEPPER. SERVE SOUP HOT IN BOWLS, WITH CHOPPED AVACADO AND A DOLLOP OF SOUR CREAM ON TOP , IF DESIRED. (I'VE NEVER DONE THAT) * SWAP THE BEANS . TRY NAVY BEANS, OR BLACK EYED PEAS OR A MIX INSTEAD OF BLACK BEANS. *DRESS IT UP. ADD A CUP OF YELLOW CORN , A CAN OF DICED CHILES OR JARRED CHOPPED PIMIENTOS JUST BEFORE THE END OF THE COOKING TIME FOR A SHOT OF COLOR AND FLAVOR , OR SPRINKLE A FEW DROPS OF HOT SAUCE. * USE UP LEFTOVERS. INSTEAD OF THE SAUSAGE , STIR IN CUT UP LEFT OVER HAM , CHICKEN , OR BEEF, OR TRY CHICKEN OR TURKEY SAUSAGE. ( I'VE USED CHICKEN AND SAUSAGE TOGETHER AT THE SAME TIME) ENJOY

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