Red Bean Soup with Andouille Sausage
the Editors of Publications International, Ltd.
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
- 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.
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