Salsa Soup

Esther J. Yoder Hartville, OH

Prep. Time: 10 Minutes
Cooking Time: 4–10 Hours


  • 1 lb. mild sausage, sliced
  • 1 quart white navy beans, undrained
  • 2 cups mild or medium salsa
  • 4 cups fat-free chicken broth

Ideal Slow Cooker Size: 4-Quart


  1. Brown sausage in skillet and drain well.
  2. Combine all ingredients in slow cooker.
  3. Cook on Low 8–10 hours, or on High 4–6 hours.

Per Serving: 240 calories (80 calories from fat), 9g total fat (3g saturated, 0g trans), 15mg cholesterol, 480mg sodium, 27g total carbohydrate (6g fiber, 5g sugar), 14g protein, 6%DV vitamin A, 6%DV vitamin C, 10%DV calcium, 25%DV iron.


If you like a thickened soup, mix ¼ cup cornstarch with ¼ cup water. Remove 1 cup hot soup broth from cooker about 15 minutes before end of cooking time. Whisk together with cornstarch mixture. When smooth, stir back into soup in cooker and stir until thickened. This can be served over rice, in addition to serving it as a soup.