RED BEAN SOUP WITH ANDOUILLE SAUSAGE

 

2 tbsp unsalted butter

1 large sweet onion, diced
3 stalks celery, sliced
2 large garlic cloves, chopped
8 cups chicken broth
1 ham hock
1 1/2 cups dried red kidney beans, soaked in cold water for 1 hour, rinsed, drained
1 bay leaf
2 parsnips, diced
1 sweet potato, peeled and diced
1 lb andouille* sausage, cut into 1/2-inch thick slices
Salt and pepper to taste

In a large saucepan, over medium heat, melt the butter. Add the onion, celery, and garlic; cook, stirring, for 5 minutes or until tender. Remove to a 6-quart slow cooker.

Add the broth, ham hock, beans, and bay leaf to the cooker. Place lid on cooker and cook for 2 hours on high.

Remove ham hock from cooker and discard. Add the parsnips and sweet potato; replace lid and cook 2 more hours.

Add the sausage, replace lid and cook for 30 minutes or until heated through. Remove and discard the bay leaf. Season with salt and pepper to suit taste.

Yield: 6 to 8 servings

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