Red Bean and Andouille Soup

1 person
00h 00
00h 00

2 tbsp. butter
3 Stalks celery, diced
1 large sweet onion, diced
2 cloves garlic, minced
8 cups chicken broth
1 ½ cups dried red kidney beans, soaked for 1 hour and drained
1 2-3 lb. Swiss Meats Hickory Smoked Ham Hock
1 bay leaf
2 parsnips, peeled and diced
1 sweet potato, peeled and diced
12 oz. Swiss Meats Andouille, cut into 1/2” pieces
½ tsp. salt
½ tsp. ground black pepper
French bread (optional)

In a large skillet, melt butter over medium heat. Add celery, onion, and garlic; cook for 5 - 6 minutes, or until vegetables are tender. Place mixture into a 6-quart electric slow cooker. Add chicken broth, soaked and drained kidney beans, ham hock and bay leaf. Cover and cook on high for 2 hours. Remove ham hock, let it cool and re-move any meat and add back into soup. Stir in parsnips and sweet potato. Cover, and cook on high for 2 hours longer. Add Andouille Sausage; cover and cook on high for 30 minutes. Remove bay leaf and discard. Stir in salt and pepper.

Serve with French Bread or your favorite crusty bread, if desired.

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