TLC Cooking "Red Bean Soup with Andouille Sausage"

Red Bean Soup with Andouille Sausage

Red Bean Soup with Andouille Sausage

YIELD Makes 6 to 8 servings
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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:

Slow Cooker Directions

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.
Remove ham hock; discard. Add parsnips and sweet potato. Cover and cook on HIGH 2 hours.
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