2 lbs. pork spanish sausage, mild or medium, sliced at 1/4 inch thick
1 medium onion; chopped
2 stalks celery; chopped
2 tbsp. fresh garlic; minced
1 1/2 tsp. dried basil; crushed
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1 tsp. tabasco sauce
2 cans black beans; drained and rinsed
1 can crushed tomatoes
2 cans reduced sodium chicken broth
2 c. cooked long grain white rice

In a 12 inch skillet, cook sausage on medium heat until golden brown. Place sausage on paper towel to drain. Combine all ingredients except rice in a crock pot. Cover; cook on low 8-10 hours. Cook rice as directed. Serve soup hot over cooked rice.