The recipe looks a little bland, but the resulting soup is delicious. The measurements are all approximations, as are the cooking times. When it goes into the pot it looks like a clear broth soup, but when it’s done everything is black, and I mean everything. You can use the immersion blender to smooth a little of it.
1 medium onion, diced
2 garlic cloves, crushed or minced
2 carrots, diced
2 celery stalks, diced
1 (~10 oz) bag of dry black beans
Turkey sausage or kielbasa, sliced
1 tsp oregano
1 tsp cumin
Sauté the onions and garlic on the stovetop until they are translucent, or put them directly into the crockpot. Add the remaining ingredients with enough chicken stock to cover the dry ingredients. Stir. Cook on low for about six hours. Serve with toppings.