Optional: sour creampepper jack cheese and green onions for topping
Instructions
De-case, cook and crumble the sausage in the bottom of a large stock pot over medium high heat. Once the sausage is mostly browned and crumbled, add in the garlic, onion and bell pepper along with all of the spices. Saute the vegetables with the sausage for about 3 minutes. Add the rest of the ingredients, stirring to combine.
Bring to a boil and then reduce to medium-low heat and simmer until the beans are tender, about 2 - 2 1/2 hours. Add 1-2 cups water, if needed, to cover the beans as they cook. Garnish with pepper jack cheese, sour cream and green onions before serving. Enjoy!
FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.