Black Bean soup with Sausage

By doroalry

Slow-cooker recipe from ALL YOU magazine

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