Slow Cooker 15 Bean Soup with Zatarain's Andouille Sausage

 

With Fall and cooler temperatures arriving, it's time for soup! One of my family's favorite soups is 15 Bean Soup. Soak the beans overnight and place in the slow cooker the next day. You'll have a comfort food meal ready at the end of the day with just a little prep work.

I placed the beans in a large bowl, picked through them to discard any debris, and then covered with water and then let the beans soak overnight.

To save time the next morning, I prepped the following the night before:

1 yellow onion, chopped

3 ribs celery, chopped

1 red bell pepper, chopped

I then placed the veggies in an airtight bowl and refrigerated overnight.

I sliced one pound of Zatarain's andouille sausage and browned the slices in a large skillet over medium-high heat.  I then drained the sausage slices, let them cool, and put them in a bowl in the refrigerator overnight as well.

When ready to begin cooking, drain the beans and give them another rinse, and place in the slow cooker.  

Add the veggies, the browned sausage slices, the seasoning packet included with the beans, 6 cups of water, a 14 oz. can of  fire roasted diced tomatoes (with the juice), 4 minced garlic cloves, and two bay leaves.  

After all the ingredients are stirred together, place the lid on the slow cooker and set it to high heat for 6 hours.

My slow cooker automatically shifts to low heat after the first set time has expired.

Remove the bay leaves before serving.  If you'd like, add a splash of red wine vinegar and give a stir before ladling into bowls.  

Sweet Harold mixed up a box of Zatarain's Cheddar Jalapeno cornbread for us to enjoy alongside the soup.  It was a great meal!

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