Black Bean soup with Sausage

Slow-cooker recipe from ALL YOU magazine

Black Bean soup with Sausage
Black Bean soup with Sausage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    teaspoons olive oil

  • 1

    onion, diced

  • 3

    cloves garlic, chopped

  • 2

    (15.5 oz.) cans black beans

  • 1

    (16 oz.) jar salsa

  • 1

    cup low-sodium chicken broth

  • 2

    (3 oz.) hot Italian sausage links

  • 1/2

    cup chopped cilantro

  • Salt and pepper

Directions

Warm oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes. Combine onion mixture, beans (with their 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 1 hour longer. Using tongs, remove sausages to a cutting board, cut into bite-size pieces and then return to slow cooker. Stir in cilantro and season with salt and pepper. Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired. Calories: 635 Fat: 11g (sat 3g) Protein: 38g Carbohydrate: 101g Fiber: 29g Cholesterol: 21mg Sodium: 025mg

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