November 25, 2008

Sausage and Black Bean Soup

Black Bean & Sausage Soup

Ingredients

  • 1 lb. sausage, browned (I used hot)
  • 1 can black beans, drained and rinsed
  • 1 can golden hominy, drained and rinsed
  • 1 cup frozen shredded hash browns
  • 1 can Mexican style stewed tomatoes, undrained & chopped
  • 2 14 oz. cans chicken broth
  • 1/2 cup diced green pepper
  • 1/3 cup diced onion
  • 1 clove minced garlic
  • 1/2 tsp. chili powder
  • 1 tsp. oregano


Directions
Brown sausage and drain off fat. Place in crock-pot. Stir in remaining ingredients. Cook on low for 4-5 hours or high for 2-3 hours.

To freeze: Place soup in gallon freezer bags (double bag). Thaw completely and place in crock-pot, following instructions above.

1 comment:

Tiffany said...

That looks great! I bet you could throw it all in the crockpot if needed too.