Black Bean & Andouille Sausage Soup - Slow Cooker |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 24 |
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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! 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:
1. 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.
2. Season to taste with salt and pepper.
3. Ladle into bowls and garnish with cilantro and sour cream if desired.
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