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Black Bean Soup with Sausage

Prep time 5 mins
Cook time 6 hrs

6 Servings


  • 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

Nutrition Information

  • calories 635
  • fat 11 g
  • satfat 3 g
  • protein 38 g
  • carbohydrate 101 g
  • fiber 29 g
  • cholesterol 21 mg
  • sodium 025 mg

How to Make It

  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.