Slow Cooker Sausage and Black Bean Soup

Slow Cooker Pork sausage and black bean soup combines Mexican inspired flavors for a delicious take on this classic slow cooked meal. The best part is all the amazing toppings, so load up on cheese, sour cream and avocado for a super filling meal that makes great left over as well.

📝 Ingredients

• 1 pound ground pork sausage - skillet browned
• 32 oz. boxed chicken broth (low sodium)
• 15.5 oz. Black Beans (undrained)
• 15 oz. can Golden Hominy (drained)
• 10 oz. can Rotel Tomatoes with Lime and Jalapeno
• half a white onion (diced)
• 1/2 tablespoon minced garlic
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1 cup Diced Hash Brown Potatoes
• 1 tablespoon lime juice

👨‍🍳 Instructions

1. 1In a skillet, cook and brown ground PORK sausage until completely cooked and drained of any excess grease.
2. 2Place cooked ground sausage in a slow cooker.
3. 3Drain can of golden hominy.
4. 4Dump Rotel tomatoes, drained Hominy and black beans in slow cooker.
5. 5Add in 1 cup of frozen diced hash browns and diced onion.
6. 6Add in all spices - garlic, chili powder, oregano and if wanted, black pepper. Typically no additional salt is needed in a dish with pork.
7. 7Pour in chicken brown and gently stir to combine all ingredients.
8. 8Turn slow cooker on high for 2 hours or low for 4 hours.
9. 9(optional) top with shredded cheese, sour cream, and some diced avocado.
10. 10Soup goes well with a side of tortilla chips to dip.