Black Bean Soup With Sausage Crock Pot

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This is from all you magazine. i haven't tried it yet, but it looks delicious. instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). you can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. or try chicken or turkey sausage. per serving: 635 calories, 11g fat (3g sat.), 21mg chol., 29g fiber, 38g pro., 101g carb., 1025mg sod.

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Steps

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Warm oil in a medium skillet over medium heat.

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Add onion and garlic and cook , stirring frequently , until onion is softened and translucent , about 5 minutes.

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Combine onion mixture , beans , salsa and chicken broth in a slow cooker.

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Stir well and cook on low for 5 hours.

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Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.

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Using tongs , remove sausages to a cutting board , cut into bite size pieces and then return to slow cooker.

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Stir in cilantro and season with salt and pepper.

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Serve soup hot in bowls , with chopped avocado and a dollop of sour cream on top , if desired.

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Ingredients

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olive oil, onion, garlic cloves, black beans, salsa, low sodium chicken broth, hot italian sausage links, cilantro, salt, pepper