Black Bean & Andouille Sausage Soup - Slow Cooker
"Another keeper from my displaced Cajun friend, Erin.....the Andouille adds a little Louisiana flavor....and as Erin and I both know, almost everything is better with a can of Rotel!"
photo by Maryland Jim
- Ready In:
- 8hrs 20mins
- Ingredients:
- 12
- Yields:
-
6-8 bowls of soup
- Serves:
- 6-8
ingredients
- 3 (15 ounce) cans black beans, drained
- 3⁄4 cup celery, diced
- 3⁄4 cup onion, diced
- 3⁄4 cup carrot, diced
- 1 (10 ounce) can Rotel tomatoes & chilies
- 3⁄4 lb andouille sausage, chopped
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 cups chicken broth (reduced sodium is preferable)
- salt & pepper
- fresh cilantro, chopped for garnish
- sour cream (optional)
directions
- In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season to taste with salt and pepper.
- Ladle into bowls and garnish with cilantro and sour cream if desired.
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Reviews
-
This is a wonderfully simple and delicious recipe. Using Andouille (1 lb) from Carrolls Sausages in Ashburn, GA; 1 cup each of carrots, celery and onions (all other ingredients as stated), this proved to be a delightful dish. Serving it over brown rice cooked in chicken broth, it is a healthy and wholesome meal. Kudos to the creator. Paul -
Great!! Thanks so much for posting! I had venison sausage and a ton of dried black beans and I ended up here. I didn't have Rotel so I did smashed tomatoes and added a jalapeno. I let these goods sit in the crock pot, aka my lover, for 8.5 hours and the masterpiece was served. Thanks for sharing a bit of your skills ;) -
My DH was in heaven last night ~ made this for our dinner and served over a small amount of brown rice. The black beans cooked up nicely with the celery, onion and red peppers (I added 1/2 large red bell, diced fine) and the andouille sausage, cumin and bay leaves added a most flavorful boost to the vegetables. I used about a tablespoon of dried cilantro, and added while cooking. This was a WONDERFUL dish, thanks FolkDiva, made for ZWT5, Bodacious Brickhouse Babes. -
Made just written. Nice soup. Next time may use peppers instead of the celery. Made for ZWT5, Dining Daredevils -
I added a dollop of sour cream and a squeeze of fresh lemon juice to mine to brighten it up along with the chopped cilantro and liked it a lot better. I'm trying to get my family to be more open to bean soups so all things considered they liked this one.
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Tweaks
-
I added 3/4 c of bell pepper to enhance flavor -
I added the sliced bell pepper, all colors, and a can of original diced green chilis. Yum!
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Using Andouille (1 lb) from Carrolls Sausages in Ashburn, GA; 1 cup each of carrots, celery and onions (all other ingredients as stated)
-
Made just written. Nice soup. Next time may use peppers instead of the celery. Made for ZWT5, Dining Daredevils
RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
