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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
