Best Black Bean Andouille Sausage Soup Slow Cooker Recipes

Smoky Black-Bean Soup with Sausage image

Provided by Sarah Carey

Time 40m

Number Of Ingredients 10

2 tablespoons vegetable oil
2 links andouille sausage (6 ounces), cut into 1/4-inch-thick slices (1 heaping cup)
1 bunch scallions, sliced (1 cup)
1/4 cup thinly sliced celery (from 1 stalk), plus leaves for serving
1/2 teaspoon dried thyme
1 can (14.5 ounces) diced fire-roasted tomatoes with chiles, such as Muir Glen
2 cans (each 15 ounces) black beans
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for serving
Watercress, for serving (optional)

Steps:

Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.

Black Bean Soup with Crab and Andouille Sausage image

Provided by Robin Miller : Food Network

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

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.

Black Bean and Smoked Sausage Soup image

Provided by TigerJo

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

1 -2 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
1 red bell pepper, chopped
2 tablespoons pressed or minced garlic
2 (15 ounce) cans black beans, drained & rinsed
1 (14 1/2 ounce) can diced canned tomatoes, undrained
1 quart chicken stock
1 teaspoon ground coriander
1/8-1/4 teaspoon red pepper flakes
salt
1 lb kielbasa or 1 lb smoked sausage (halved lengthwise and sliced orq uartered and sliced)
3 tablespoons dry sherry

Steps:

In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
Add sausage& dry sherry; stir 2-3 minutes or until heated through.
Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.