Red Bean Soup with Andouille Sausage

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Browse the article Red Bean Soup with Andouille Sausage

Red Bean Soup with Andouille Sausage Photo
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:
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