Black Bean Andouille Sausage Soup Slow Cooker
Warm, hearty, and packed with Southern-inspired flavors, this Black Bean Andouille Sausage Soup is a slow cooker masterpiece that's perfect for busy days. Featuring tender black beans, smoky andouille sausage, and a medley of vibrant vegetables like carrots, celery, and green bell pepper, this recipe creates a rich, savory broth infused with bold spices like smoked paprika, chili powder, and cumin. With minimal prep and an all-day simmer in your slow cooker, this soup delivers maximum flavor with minimal effort. Garnished with fresh cilantro and a squeeze of lime, it's a comforting dish that’s full of protein, fiber, and soul-satisfying goodness. Ideal for family dinners or meal prep, this easy black bean soup recipe is a must-try for slow cooker enthusiasts and soup lovers alike!
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Recipe Information
Ingredients
- 1 pound Black beans (dry)
- 12 ounces Andouille sausage
- 1 large Onion (diced)
- 1 medium Green bell pepper (diced)
- 2 medium Carrots (peeled and sliced)
- 2 Celery stalks (sliced)
- 3 cloves Garlic (minced)
- 14.5 ounces Diced tomatoes (canned, with juices)
- 6 cups Chicken broth (low sodium)
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 Lime wedges (for serving)
Instructions
Rinse and sort the black beans to remove any debris or damaged beans. Place them in a bowl, cover with water, and soak for at least 8 hours or overnight. Drain and rinse before using.
Slice the andouille sausage into rounds or half-moons about 1/4 inch thick.
In a skillet over medium heat, lightly brown the sausage for 3-4 minutes to enhance its flavor. Drain any excess grease and set aside.
In the slow cooker, add the soaked and drained black beans, browned sausage, diced onion, green bell pepper, carrots, celery, minced garlic, and canned diced tomatoes (with their juices).
Pour in the chicken broth, ensuring all ingredients are covered with liquid.
Add the bay leaves, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
Cover the slow cooker with its lid and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the black beans are tender.
Once cooked, taste the soup and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 8.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
