BEAN SOUP
By ddma_34d
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
Details
Servings 6
Preparation
Step 1
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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