It’s Halloween and I created one of my perfect, simple meals to serve the family when they return home from Trick and Treating!
My Slow Cooker Bean Soup with Andouille Sausage takes less than 5 minutes of prep time.
My Crock Pot Slow Cooker takes care of everything else!
This dish is family friendly, warm, smokey, and comforting.
I am using smoked Louisiana Andouille sausage, with frozen carrots, fresh celery and onions and of course don’t forget the spices.
I sliced my sausage about 1/2 inch thickness and placed all the ingredients into my slow cooker.
I topped off my ingredients with 2 cups of red salsa and 4 cups of organic, low sodium chicken broth.
Mix everything well and let the slow cooker do it’s job!
Set the Slow Cooker on high for 4 hours.
Don’t forget to rinse and drain your white beans.
If you don’t have access to andouille sausage you can substitute your favorite store brand smoked sausage.
I’ve been receiving loads of emails about what products I am using in my cooking so I will be creating a page on the blog that gives you a list of all my favorites with links.
Big Goo suggested I cook up a pot of hot rice to serve with the soup and he was correct.
The rice really made the soup more of a main course.
Enjoy!
PrintSlow Cooker Bean Soup with Andouille Sausage
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
- 1 lb andouille sausage, sliced
- 4 cups northern white beans, organic, canned, rinsed, drained
- 4 cups chicken broth, low sodium, organic
- 2 cups red salsa
- 1 cup carrots, frozen, diced
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 1/2 cup Italian parsley, minced
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- cooked rice
Instructions
- Drain canned beans and rinse well, drain again.
- Rinse sausage, slice into 1/2 inch thickness.
- Place all ingredients into slow cooker, mix well, cook on high for 4 hours.
- Serve with hot rice
Nutrition
- Serving Size: 4-6
I’m trying to avoid canned food. I am going to sub dried beans soaking them overnight. I got married and moved above the Mason-Dixon Line 15 years ago and it has been a culinary hell for me! I have ordered more southern staples than I care to admit. I just finished roasting, cleaning, and vacumn packing 15# of Hatch Chiles!
Thanks Tracee, I only used canned organic beans, Eden Organic have the canned ones and they use healthy packaging. You can also quick soak the beans for an hour, bring them to boil, then allow to soak one hour and they will be ready to use.
You mention onions in the blog but they’re not listed in the recipe. If required,how much?
Thanks
All updated Cherie! Thank you, enjoy!
This page doesn’t print as paper friendly on my Mac. It’s all the pictures too, and when I found the word “print” in the text, when I clicked on it it was deleted…
Hello Andy, at the bottom of the page where the recipe is located there’s a print button in the right hand corner that only prints the recipe.