Sausage and Black Bean Soup
12 ounces bulk pork sausage
2 14-ounce cans reduced-sodium chicken broth
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can golden hominy, rinsed and drained
1 14.5-ounce can Mexican-style stewed tomatoes, cut up
1 cup frozen loose-pack diced hash brown potatoes
1 small green sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tsp dried oregano, crushed
1/2 tsp chili powder
1. In a large saucepan brown sausage, breaking into small pieces; drain off fat. Place in a slow cooker.
2. Stir in the remaining ingredients. cook on low-heat setting for 4-5 hours or on high-heat for 2-2.5 hrs.
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3 comments:
Okay, I'm definitely trying this one because it sounds scrumptious! Thanks for sharing.
I’ve posted a Slow Cooking Thursday Mexican Minestrone recipe. Stop by and take a peek. :)
This sounds delicious Michelle, I'm on the look for new soup recipes. Nothing better than a wonderful pot of soup on a cold day :)
Thanks for sharing, I can't wait to try it :)
Sandra
I've seen several soups today...love sausage and black beans; this sounds good!
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