Butternut Squash and Black Bean Soup

Ingredients

• 1 pound dried black beans
• 2 10-ounce cans fire roasted tomatoes with chiles
• 4 cups low-sodium vegetable stock
• 4 cups water, plus more as needed
• 4 cups diced butternut squash
• 12 ounces diced soy sausage
• 1 tablespoon chopped garlic
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons apple cider vinegar

Directions

1. Rinse the black beans and place them in the bowl of a slow cooker.
2. Add the tomatoes, butternut squash, chicken stock, water, chicken sausage, garlic, onion powder, oregano, and bay leaf. All the ingredients of the soup should be covered in liquid. If not, add a bit more water.
3. Cook the soup on low for six to eight hours, or until the beans are tender.
4. Stir the apple cider vinegar into the soup just before serving.

Yield: eight to ten servings.

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