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
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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


  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.
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