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Black Bean & Turkey Sausage Stew - Crock Pot (Slow Cooker)

Black Bean & Turkey Sausage Stew - Crock Pot (Slow Cooker)

Calories 213 (24% from fat)
Fat 5.6 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 26 mg.
Sodium 497 mg.
Carb. 38 gram
Fiber 19 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 22 gram

Ingredients


1 bag (12 oz.) black beans

1 package (13 oz.) turkey smoked sausage
(We used Hillshire Farm Turkey Smoked Sausage.)

4 tomatoes (4 cups), chopped

3 green peppers (3 cups), diced

4 garlic cloves (4 tsp.), minced

4 jalapeno's (1 cup) with seeds, diced

1 large onion (2 cups), chopped

2 Tbsp. cumin, ground

1 cup plain Greek non-fat yogurt

3/4 cup fresh cilantro, chopped


This recipe is a little higher in sodium. If you're on a reduced sodium diet, you should consider another option.

NOTE: 24 Hour Soaking Required! This is a SPICY recipe.

1. Soak the black beans in water (fully submerged) for 24 hours. After they're done soaking, begin the next steps.

2. Chop up the sausage into 1-inch pieces. Then cook in a non-stick pan over medium heat until they're browned.

3. Chop up the vegetables and put all the ingredients (except the yogurt and cilantro) in a 4-5 quart crock pot. Drain the beans and mix them in.

4. Turn the crock pot on high, cover and cook for 4-6 hours.

5. Divide into 8 servings and top each one with 2 tablespoons of Greek yogurt and 1.5 tablespoons of chopped cilantro.

Yield: 8 Servings


Black Bean & Turkey Sausage Stew - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

DO NOT top with the Greek yogurt if you plan on freezing. Add the yogurt only after it's been re-heated.

Microwave the soup for approximately 3-4 minutes, keeping the container open a little to allow steam to escape.

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