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Black Bean soup with Sausage

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Slow-cooker recipe from ALL YOU magazine

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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

Details

Servings 6

Preparation

Step 1

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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