Red Bean Soup with Andouille Sausage
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Publications International, Ltd., the Editors of. "Red Bean Soup with Andouille Sausage." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/red-bean-soup-with-andouille-sausage-recipe.htm> 06 July 2009.
Red Bean Soup with Andouille Sausage
Yield: Makes 6 to 8 servings
Ingredients:
2
tablespoons unsalted butter
1
large sweet onion, diced
3
stalks celery, diced
2
large cloves garlic, chopped
8
cups chicken broth
1
ham hock
1-1/2
cups dried red kidney beans, soaked in cold water 1 hour, drained and rinsed
1
bay leaf
2
parsnips, diced
1
sweet potato, peeled and diced
1
pound andouille sausage or kielbasa, cut into 1/2-inch pieces
Salt and black pepper
Preparation:
1.
Melt butter in large saucepan over medium heat. Add onion, celery and garlic. Cook and stir 5 minutes. Place in 5- to 6-quart slow cooker. Add broth, ham hock, kidney beans and bay leaf. Cover and cook on HIGH 2 hours.
2.
Remove ham hock; discard. Add parsnips and sweet potato. Cover and cook on HIGH 2 hours.
3.
Add sausage. Cover; cook 30 minutes or until heated through. Remove and discard bay leaf. Season with salt and pepper.
Note:
Use a 5- or 6-quart slow cooker for this recipe. If you're using a smaller slow cooker, make only half the recipe.
This recipe appears in: Southern
