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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Colorful Slow Cooking

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Black Bean Soup with Crab and Andouille Sausage

Total:: 6 hr 15 min
Prep:: 15 min
Cook:: 6 hr

Yield:: 4 to 6 servings

Level:: Easy

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.

My Private Notes

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