Andouille Sausage And Bean Soup Recipes

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.

Steps:

• 1. In a medium sized bowl, soak the beans for 2 hours, sort and drain. In the crock pot; place beans, chicken stock, onion, celery, garlic, ham hock, seasoning packet for beans. Pour enough water to cover the beans Set heat to high, cook 6 hours or until tender.
• 2. About an hour before the beans are cooked; remove the ham hock. Pull any meat from the hock and add it to the beans. Add the sliced sausage, creole seasoning, and balsamic vinegar. Stir well.
• 3. Enjoy!! This soup is deliciously spicy..

Steps:

• Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
• Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
• Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
• Serve the mixture in individual soup bowls with a portion of cooked rice on the top.

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Steps:

• In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Season to taste with salt and pepper.
• Ladle into bowls and garnish with cilantro and sour cream if desired.

Steps:

• Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
• Slice and cook sausage in a seperate pan with 1/2 cup water.
• Add sausage, spinach,pastina, and spices to pot.
• Continue to cook on low heat for 1 hour. Stirring occasionally.
• Serve with bread.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
• Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
• Roast in the oven for 30 minutes. Remove from the oven and let cool.
• Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
• Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
• Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
• Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
• Ladle into bowls and garnish with cilantro and jalapeno slices.

Steps:

• Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.
• Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.