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 (consider Turkey Sausage)
½ cup Chopped Cilantro
Salt and Pepper
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 (consider Turkey Sausage)
½ 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.
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.
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