Black Bean Soup With Crab And Andouille Sausage Recipes

SAUSAGE BEAN SOUP

Sausage Bean Soup image

You're moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE

Black Bean Soup With Crab and Andouille Sausage image

Make and share this Black Bean Soup With Crab and Andouille Sausage recipe from Food.com.

Provided by pinkie

Categories Crab

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
1/2 lb diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 teaspoon ground cumin
2 bay leaves
salt & fresh ground 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.

Nutrition Facts : Calories 560, Fat 18.4, SaturatedFat 6.2, Cholesterol 32.4, Sodium 1011.3, Carbohydrate 66.4, Fiber 21, Sugar 6.5, Protein 35.9

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