Recipe courtesy of Robin Miller

Black Bean Soup with Crab and Andouille Sausage

Name: Black Bean Soup with Crab and Andouille Sausage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
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

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Level: Easy
Total: 6 hr 15 min

Prep: 15 min
Cook: 6 hr

Yield: 4 to 6 servings

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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.