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Crockpot Red Beans and Sausage Soup

Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course dinner, Soup
Cuisine American, Cajun
Servings 6

Ingredients
  

  • 1 lb Andouille sausage, sliced
  • 1 onion Yellow onion, chopped
  • 2 stalks Celery, chopped
  • 1 green bell pepper Green bell pepper, chopped
  • 4 cloves Garlic, minced
  • 1 tsp Cayenne pepper
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried thyme
  • 1/4 tsp Black pepper
  • 8 cups Chicken broth
  • 1 lb Red kidney beans, rinsed and drained
  • 1 bay leaf Bay leaf

Instructions
 

  • In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
  • Transfer the sausage to the slow cooker. Add the onion, celery, and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  • Add the garlic, cayenne pepper, smoked paprika, thyme, and black pepper to the skillet and cook for 1 minute more.
  • Transfer the vegetables to the slow cooker. Add the chicken broth, red kidney beans, and bay leaf.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove the bay leaf before serving. Serve hot.
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