Ingredients
1 pound bulk Italian sausage3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained1 can (14-1/2 ounces) Italian diced tomatoes1 large carrot, chopped1 jalapeno pepper, seeded and chopped1-1/2 teaspoons Italian seasoning1 teaspoon dried minced garlic1-1/2 cups cooked elbow macaroni
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.
