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Black Bean Soup with Sausage




Source of Recipe


First, 9/28/07






List of Ingredients



• 2 tsp 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
  






Instructions



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.
   
2. Combine onion, mixture, beans (with their liquid), salsa and chicken broth in a slow cooker. Stir well and cook on low for 5 hours.
   
3. Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
   
4. 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.
   






Final Comments


Serves: 6

*Swap the beans. Try navy beans, red kidney 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 chilies or chopped jarred pimientos just before the end of the cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce.

*Use up leftovers. Instead of the sausage, stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage.