Slow Cooker Black Bean and Sausage Soup

The combination of chicken sausage with beans and veggies is a powerful flavor burst that is more filling than most soups. I prefer to top the soup with light sour cream, cilantro and even some crushed red pepper flakes or hot sauce for a little jolt! This is a great dish to throw in the weekly plan to mix up your more common dinners!

INGREDIENTS:

• 1 cup low-sodium beef broth
• 1 (6-ounce) can tomato paste
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 2 bay leaves
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• pinch cayenne pepper
• 1 (10-ounce) package chicken sausage, sliced in 1-inch pieces
• 3 (15-ounce) cans reduced-sodium black beans, drained and rinsed
• 1 onion, diced
• 1 cup diced celery (about 3 stalks)
• 1 green bell pepper, diced

INSTRUCTIONS:

1. Combine all of the ingredients together in the slow cooker.
2. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the vegetables are soft.
3. .......................
4. .......................

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