Hearty Red Bean & Andouille Sausage Soup Recipe

Red Bean Soup with Andouille Sausage

YIELD Makes 6 to 8 servings

INGREDIENTS

2 tablespoons unsalted butter 1 large sweet onion, diced 3 stalks celery, diced 2 large cloves garlic, chopped 8 cups chicken broth 1 ham hock 1‑1/2 cups dried red kidney beans, soaked in cold water 1 hour, drained and rinsed 1 bay leaf 2 parsnips, diced 1 sweet potato, peeled and diced 1 pound andouille sausage or kielbasa, cut into 1/2-inch pieces Salt and black pepper

PREPARATION:

Slow Cooker Directions

1. Melt butter in large saucepan over medium heat. Add onion, celery and garlic. Cook and stir 5 minutes. Place in 5- to 6-quart slow cooker. Add broth, ham hock, kidney beans and bay leaf. Cover and cook on HIGH 2 hours.
2. Remove ham hock; discard. Add parsnips and sweet potato. Cover and cook on HIGH 2 hours.
3. Add sausage. Cover; cook 30 minutes or until heated through. Remove and discard bay leaf. Season with salt and pepper.

Note Use a 5- or 6-quart slow cooker for this recipe. If you're using a smaller slow cooker, make only half the recipe. This recipe appears in: Southern