Black Bean Soup with Crab and Andouille Sausage (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Ingredients:
2 (15-ounce) cans black beans, drained |
4 cups reduced-sodium chicken broth |
1 (15-ounce) can diced tomatoes |
1/2 pound diced andouille sausage |
1/2 cup diced onion |
1/2 cup diced celery |
1/2 cup diced carrots |
1 teaspoon ground cumin |
2 bay leaves |
salt and ground black pepper |
2 cups lump crabmeat, picked for shells and cartilage |
1/4 cup chopped fresh cilantro leaves |
Directions:
1. In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
2. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
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