Black Bean Soup with Crab and Andouille Sausage

  • Level: Easy
  • Total: 6 hr 15 min
  • Prep: 15 min
  • Cook: 6 hr
  • Yield: 4 to 6 servings
Save 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

  1. 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.
  2. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sherried Black Bean Soup

Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil