Slow Cooker Bean Soup with Andouille Sausage-Creole Contessa

Andouille sausage and slow-cooked beans make this dish comforting and hearty. It has all the rich flavors of Creole food. The slow cooking makes it possible for the flavors to blend perfectly, making a hearty meal thats great for cold days.

Ingredients:

• 1 lb dried red kidney beans, rinsed and picked over
• 1 lb andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• Cooked rice, for serving
• Chopped green onions, for garnish

Instructions:

Put onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper in a slow cooker

Add the kidney beans and andouille sausage

Leave the lid on and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beans are soft

Once done, take out the bay leaves and throw them away

Put the soup on top of cooked rice and top with green onions that have been chopped