Red Bean Soup With Andouille Sausage (Crock Pot)

• 2 tablespoons butter
• 1 large sweet onion, diced
• 3 stalks celery, diced
• 1 small green pepper, diced
• 2 large garlic cloves, chopped
• 8 cups chicken broth
• 1 cup chopped ham or 1 smoked ham hock
• 1 1/2 cups dried kidney beans, soaked in cold water one hour, rinsed and drained
• 1 bay leaf
• 2 teaspoons cajun seasoning
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• hot sauce
• 2 parsnips or 2 white potatoes, diced
• 1 sweet potato, diced
• 1 lb andouille sausage, cut into 1 inch pieces
• salt and pepper

1. Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
2. Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
3. 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.
4. 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.

butter, sweet onion, stalks celery, green pepper, garlic, chicken broth, ham, kidney beans, bay leaf, cajun seasoning, cumin, chili powder, hot sauce, parsnips, sweet potato, andouille sausage, salt

Taken from www.food.com/recipe/red-bean-soup-with-andouille-sausage-crock-pot-173890 (may not work)