Black Bean Soup With Crab And Andouille Sausage Food

ANDOUILLE SAUSAGE SOUP

Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

CREOLE BLACK BEANS 'N' SAUSAGE

Creole Black Beans 'n' Sausage image

Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. "I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning," she pens. "When I get home, I make the rice...and dinner is served!"

Provided by Taste of Home

Categories Lunch

Time 6h25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1-1/2 cups chopped green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

Steps:

In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 410 calories, Fat 25g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1472mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 20g protein.

SMOKY BLACK-BEAN SOUP WITH SAUSAGE

Smoky Black-Bean Soup with Sausage image

Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.

Provided by Sarah Carey

Categories Soup Recipes

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
2 links andouille sausage (6 ounces), cut into 1/4-inch-thick slices (1 heaping cup)
1 bunch scallions, sliced (1 cup)
1/4 cup thinly sliced celery (from 1 stalk), plus leaves for serving
1/2 teaspoon dried thyme
1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
2 cans (each 15 ounces) black beans
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for serving
Watercress, for serving (optional)

Steps:

Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

BLACK BEAN & ANDOUILLE SAUSAGE SOUP - SLOW COOKER

Black Bean & Andouille Sausage Soup - Slow Cooker image

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!

Provided by FolkDiva

Categories Pork

Time 8h20m

Yield 6-8 bowls of soup, 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

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.