Healthy Black Bean and Sausage Soup (Instant Pot or Crock-Pot)
Ingredients
Ingredients for Soup:
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup red bell peppers, chopped
- 2 teaspoons garlic, minced
- 1 (32 oz) container or 2 (14 oz) can reduced-sodium chicken broth
- 3 (14 ½ oz) cans black beans, drained and rinsed
- 3 cooked chicken sausages, cut into 4’s, see shopping tips
- 1½ cups frozen corn, thawed
- 1 cup salsa (I like Pace Chunky Medium Salsa)
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
Ingredients for Topping: Optional
- Fat-free sour cream or fat-free plain yogurt
Instructions
- Add onions, celery, carrots and red bell peppers to a large bowl. Cook in microwave for 4 minutes to soften. Add 2 cans of beans to a blender. Puree until smooth.
- For Instant Pot: Preheat instant pot. Once heated, coat inside bowl with cooking spray. Add softened vegetables, garlic and sauté for 3 minutes. Stir in broth, pureed beans, remaining 1 can of beans, sausages, corn, salsa, cumin and chili powder. Mix well. Close vent and cook on high pressure for 20 minutes. When done, open vent.
- For Crock-Pot: Add softened vegetables and garlic to a crock-pot. Stir in broth, pureed beans, remaining 1 can of beans, sausages, corn, salsa, cumin and chili powder. Cook on low for 6 hours and on high for 3 hours.
- Ladle soup into bowls and top each with a dollop of sour cream or yogurt, if desired. This soup freezes great!
Nutrition
Serving: 1.66cupsCalories: 342kcalCarbohydrates: 61gProtein: 25gFat: 9gSaturated Fat: 1gCholesterol: 33mgSodium: 1297mgFiber: 15gSugar: 10gBlue Smart Points: 1Green Smart Points: 1Plus Points: 10