Red Bean Soup with Andouille Sausage
Makes 6 to 8 servings
|2||tablespoons unsalted butter|
|1||large sweet onion, diced|
|3||stalks celery, diced|
|2||large cloves garlic, chopped|
|8||cups chicken broth|
|1-1/2||cups dried red kidney beans, soaked in cold water 1 hour, drained and rinsed|
|1||sweet potato, peeled and diced|
|1||pound andouille sausage or kielbasa, cut into 1/2-inch pieces|
|Salt and black pepper|
- 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.
Use a 5- or 6-quart slow cooker for this recipe. If you're using a smaller slow cooker, make only half the recipe.
Check out more recipes for Southern