Photo: Black Bean Soup with Crab and Andouille Sausage Recipe
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
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.
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By mxyzptlk
on April 17, 2013
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This was amazingly 'light' and very tasty. We also served it either over rice or with some french bread, to add 'starch' to it. We'll be doing this one again.
By pamelap3
Orange City, FL
on April 09, 2013
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Delicious, easy, filling and very spicy! I'm with the rest of the reviewers in that it does not need crab (had some leftover from a family crab boil, so I used it. It was so spicy for us that I made a flour and milk mixture and whisked it in. That seemed to help a little as well as thickening it up a bit. I, too, added sweet corn, leftover from a previous meal. I did not have any cilantro, but next time I think I'll garnish it with sour cream, avocado and cilantro-YUM! Thanks, Robin--plenty leftover to freeze as there were only 2 of us :-
By BobTheMediaGuy
on February 19, 2013
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Great tastes. Perfect use for left over andouille from the great jambalaya feast over the weekend. And healthy too. The black beans are nutritionally about the same as lentils (half the sodium, but they taste so much better when slow simmered with these ingredients. Only change I would make would maybe be to cube rather than dice the sausage and carrots to vary the texture a bit, but it makes for a wonderful meal. Added a small salad, some french bread, and oh yeah, a dollop of sour crean in the soup as well....mixes nicely with the lump crab. Merci s'il vous plaît
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