Slow Cooker Sausage and Black Bean Soup

I'm trying to get back in the swing of using my slow cooker a little more. I tend to forget about it during the summer months. This recipe makes a really nice filling and nutritious meal and is easy to put together. I served this with my favorite cornbread which I made into muffins this time and omitted the jalapenos and green onions. They were still delicious. I made a couple of changes to this recipe. First, I purchased some mild Italian pork sausage links and cut them out of the casing instead of using the bulk pork sausage. I like doing this so I can purchase sausage from my local grocer that is antibiotic, nitrate and msg free among other things. I also substituted corn for the hominy since I'm not a fan of hominy. The other great thing about this recipe, is you can freeze the leftovers and have soup waiting for you on a busy day! I doesn't photograph very well, so I gave up! Sorry.

Sausage and Black Bean Soup

Source: Better Homes and Gardens Biggest Book of Slow cooker Recipes
12 0z bulk pork sausage
2 14 oz cans reduced sodium chicken broth
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can golden hominy, rinsed and drained (I substituted corn)
1 14 1/2 oz can Mexican-style stewed tomatoes, cut up
1 cup frozen loose-pack diced hash brown potatoes ( I used Cascadian Farms Organic)
1 small green sweet pepper, chopped (1/2 cup)
1 small onion chopped (1/3 cup)
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/2 tsp chili powder

1. In a large saucepan brown the sausage, breaking sausage into small pieces; drain off fat. Place in a 3 1/2 to 6 quart slow cooker.

2. Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash browns, sweet pepper, onion, garlic, oregano and chili powder. Cover, cook on low-heat setting for 4-5 hours or on high heat setting for 2 to 2 1/2 hours.