SLOW COOKER BEAN SOUP WITH ANDOUILLE SAUSAGE
Steps:
- Drain canned beans and rinse well, drain again.
- Rinse sausage, slice into 1/2 inch thickness.
- Place all ingredients into slow cooker, mix well, cook on high for 4 hours.
- Serve with hot rice
Nutrition Facts : ServingSize 4-6
SLOW COOKER RED BEANS & SAUSAGE
Being from Louisiana, my go-to comfort food is red beans and rice. The Crock-Pot makes it so easy and the recipe reminds me of Sunday family dinners going back generations. Serve it as a slow-cooker side dish or make it a meal with hot buttered corn bread. -Lisa Bowie, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.
Nutrition Facts : Calories 283 calories, Fat 14g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 1534mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 27g fiber), Protein 25g protein.
RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)
Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.
Provided by JanetB-KY
Categories Ham
Time 4h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
- Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
- Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
- Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.
BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE
Provided by Robin Miller : Food Network
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
- Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
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!
Provided by FolkDiva
Categories Pork
Time 8h20m
Yield 6-8 bowls of soup, 6-8 serving(s)
Number Of Ingredients 12
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.
WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS
A tasty, nutritious soup that freezes well. I found the recipe in a magazine but no longer remember which one. I always use already prepared collards, either frozen or fresh. Add the salt and pepper at the end of cooking, so the beans don't get tough.
Provided by Zee7181
Categories Beans
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
- Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
- Drizzle with the olive oil and serve with bread sticks.
Nutrition Facts : Calories 471.1, Fat 13.3, SaturatedFat 4.5, Cholesterol 21.6, Sodium 785.6, Carbohydrate 58.6, Fiber 14.9, Sugar 4, Protein 33.7
ANDOUILLE SAUSAGE SOUP
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
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
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