Country Sausage and Bean Soup

Country Sausage and Bean Soup

The original version of this recipe was published by Favorite Name Brand Recipes in 2006. I have made certain changes and recommendations.

4 cans (14 oz ea) chicken broth or the equivalent in ounces of homemade chicken broth.
2 cans black beans, drained (Be careful! Don't get refried beans)
2 cups yellow onion, chopped
4 bay leaves
2 tsp sugar substitute (Splenda)
1/8 t cayenne pepper
12 oz bulk pork sausage
2 c chopped tomato
2 T chili powder
2 T Worcestershire sauce
4 tsp olive oil (opt)
3 t ground cumin
1 t salt

Fry sausage until no longer pink. Drain, pour into lined crock.
Combine broth, beans, onion, bay leaves, sugar substitute, and cayenne. Pour on top of sausage. Add the rest of the ingredients. Stir to combine. Cover and cook on low 8 hours.

You may serve with cornbread if desired. We dieters didn't need it, but the guys expressed a wistful request that cornbread would be a great accompaniment. (sigh)

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