Red Bean Soup With Andouille Sausage (Crock Pot)

"Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup."
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Ready In:
4hrs 55mins




  • Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
  • Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
  • Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
  • Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

Questions & Replies

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  1. Very salty for our tastes (because of the ham, sausage and Cajun seasoning). We found that this made more like 10-12 servings. The green pepper was nearly nonexistent after all of that cooking. I would put the pepper in during the last half-hour of cooking if you're going to try this recipe.
  2. This was very good. The cajun seasoning gave it a really different flavor. I took a few liberties with the ingredient list (Ok, I messed with it) as I made it during our snowstorm yesterday (16 inches) and had to compromise on a few items that I lacked. I did not use green pepper or sweet potato and had to toss in some leftover sausage in place of the andouille. Also added a can of diced tomatoes and about a cup of tomato juice. Voila! It worked fine and was a hit. Will make again with the andouille and sweet potato. Thanks for a good and easy soup, JanetC-KY!
  3. We thoroughly enjoyed this hearty, spicy soup! It's a nice change from the traditional bean soups you find. We don't have a crock pot, so we made it on the stove and adjusted the cook times. Also, we couldn't find andouille sausage, so we substituted with a portugese smoked chorizo instead. We served it with some crusty bread - we'll be sure to make this again!


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