Ingredients for Black Bean Andouille Sausage Soup Slow Cooker
- 1 (15-ounce) can black beans, rinsed and drained
- Celery
- 1 medium onion, chopped
- Carrot
- Rotel Tomatoes & Chilies
- 1 lb Andouille Sausage, sliced into 1/2-inch thick rounds
- Ground Cumin
- Bay Leaves
- 4 cups chicken broth
- Salt & Pepper
- Fresh Cilantro
- 2 tbsp sour cream per bowl (for garnish)
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How to Make Black Bean Andouille Sausage Soup Slow Cooker
- Brown 1 lb Andouille sausage, sliced into 1/2-inch thick rounds, in a large skillet over medium heat. Remove from skillet and set aside.
- In your slow cooker, combine 1 tbsp olive oil, 1 medium onion (chopped), 2 cloves garlic (minced), and 1 green bell pepper (chopped). Cook on low for 30 minutes.
- Add 1 (15-ounce) can black beans (rinsed and drained), 1 (10-ounce) can diced tomatoes and green chilies (Rotel), 4 cups chicken broth, 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, and the browned andouille sausage to the slow cooker.
- Mix well, cover, and cook on low for 6-8 hours or on high for 3-4 hours, or until the flavors have melded.
- Before serving, season to taste with salt and pepper.
- Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro and 2 tbsp sour cream per bowl, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
10g
Fat
29g
Carbs
19g
