Ingredients

The following ingredients have 7 Servings
  • 1 pound dried Great Northern OR navy beans (picked over)
  • 8 to 12 ounces andouille sausage (sliced)
  • 2 cups (approximately 8 ounces) sliced carrots
  • 2 medium stalks celery (sliced)
  • 1 (15-ounce) can fire-roasted diced tomatoes, drained
  • 5 cloves garlic (minced)
  • 8 cups low-sodium chicken broth OR stock
  • 2 bay leaves
  • 1 1/2 teaspoon Creole seasoning (such as Tony Chachere's)
  • 1/2 teaspoon smoked paprika
  • Freshly ground black pepper (to taste)
  • Hot pepper sauce (such as Tabasco and/or cayenne pepper, to taste (optional))

Instruction

  • Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Add the sausage, carrots, celery, tomatoes, and garlic on top. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the Creole seasoning, smoked paprika, and black pepper. Cover and cook on low for 8 to 10 hours or until the beans are tender.
  • Use a ladle to scoop about 3 cups of soup (without sausage) into a separate bowl and use an immersion blender to puree until smooth (or use a potato masher to mash). Stir the pureed soup back into the slow cooker. Adjust the seasonings to taste, adding additional Creole seasoning if desired or adding hot pepper sauce or cayenne for heat (to the entire slow cooker or to individual bowls).