Red Bean and Andouille Soup

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.

From the Swiss Family Recipe Archives


Back to Recipe Home