Black Bean & Andouille Sausage Soup - Slow Cooker

Another keeper from my displaced Cajun friend, Erin.....the Andouille adds a little Louisiana flavor....and as Erin and I both know, almost everything is better with a can of Rotel!

• Ready In: 8 hrs 20 mins
• Serves: 6-8
• Yields: 6-8 bowls of soup

Ingredients

• 3 (15 ounce) cans black beans, drained
• 3⁄4 cup celery, diced
• 3⁄4 cup onion, diced
• 3⁄4 cup carrot, diced
• 1 (10 ounce) can Rotel tomatoes & chilies
• 3⁄4 lb andouille sausage, chopped
• 1  teaspoon ground cumin
• 2  bay leaves
• 4  cups chicken broth (reduced sodium is preferable)
•  salt & pepper
•  fresh cilantro, chopped for garnish
•  sour cream (optional)

Directions

1. In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. Season to taste with salt and pepper.
3. Ladle into bowls and garnish with cilantro and sour cream if desired.