Every other Tuesday I have the privilege of spending time with a very special group of women: the Blue Ridge MOPS (Mothers of PreSchoolers). Last Tuesday we shared around our favorite recipes with each other and it only makes sense to share some of these great foods with you, my readers. Today’s recipe is from Tracy.
Black Bean & Turkey Sausage Soup
- 8 ounces of fully cooked smoked turkey sausage
- 2 c. water
- 2 c. chicken stock
- 2 15 ounce cans of black beans, rinsed and drained
- 1 c. onion, chopped
- 1 c. celery, chopped
- 4 garlic cloves, minced
- 1 t. ground coriander
- 1/4 t. salt
- 6 c. cooked brown rice
Place all the ingredients except rice and sausage into a crockpot. Cook on the highest temperature for two or three hours or a lower temperature for four to six hours. How quickly you want to cook this soup will depend on when you start making the soup and when you want to serve it.
Add the turkey sausage to the soup 20 minutes before you want to serve it.
Serve this soup over brown rice in a bowl. Garnish with shredded cheddar cheese and sour cream to taste.
I particularly love how the beans and the brown rice make a complete protein. If you want to leave out the sausage to accommodate vegetarian guests, this is an easy dish for that.
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