TLC Cooking "Country Sausage and Bean Soup"

Country Sausage and Bean Soup

Country Sausage and Bean Soup

YIELD Makes 9 servings
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INGREDIENTS

2	cans (about 14 ounces each) reduced-sodium chicken broth
1‑1/2	cups hot water
1	cup dried black beans, rinsed and sorted
1	cup chopped yellow onion
2	bay leaves
1	teaspoon sugar substitute
1/8	teaspoon ground red pepper
Nonstick cooking spray
6	ounces reduced-fat country pork sausage
1	cup chopped tomato
1	tablespoon chili powder
1	tablespoon Worcestershire sauce
2	teaspoons olive oil
1‑1/2	teaspoons ground cumin
1/2	teaspoon salt
1/4	cup chopped fresh cilantro

PREPARATION:

Slow Cooker Directions

Combine broth, water, beans, onion, bay leaves, sugar substitute and red pepper in 3-1/2- to 4-quart slow cooker. Cover; cook on HIGH 4 hours or on LOW 8 hours.
Coat 10-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add sausage; cook until beginning to brown, stirring to break up large pieces. Drain fat.
Add sausage to bean mixture in slow cooker, along with remaining ingredients except cilantro. Cover; cook on HIGH 15 minutes. Top with cilantro before serving.

This recipe appears in: Soups

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