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Black Bean and Andouille Sausage Soup Recipe

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This recipe for Black Bean and Andouille Sausage Soup, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Anne Caven
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 15 oz. cans black beans, drained
2 14 1/2 oz. cans of chicken broth
1 medium onion, chopped
1 medium red pepper, chopped
2 garlic cloves, chopped
1 lb. Cajun andouille sausage
3/4 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. salt

Directions:
Directions:
Combine first 5 ingredient's in dutch oven and bring to a boil. Cover, reduce heat and simmer 30 minutes.

Slice andouille sausage and brown in skillet. Place on paper towel and allow to drain.

Transfer 3 cups of bean mixture to blender or food processor and process until smooth.

Return pureed bean mixture to dutch oven, add sausage and remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes or until thick.

Personal Notes:
Personal Notes:
You can substitute ham for the andouille sausage.

 

 

 

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