Prep Time
5 Mins
Cook Time
6 Hours
6 Servings

How to Make It

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.

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

twoloves's Review

February 19, 2010
This was just what I was looking for. I used an immersion blender to get it to the consistency I wanted. I also didn't add the sausage because I didn't think Italian sausage went with it - still a great soup.