Black Bean Soup with Crab and Andouille Sausage

Ingredients

• 0.5 pound andouille sausage diced
• 2  bay leaves 
• 30 ounce black beans drained canned
• 15 ounce canned tomatoes diced canned
• 0.5 cup carrots diced
• 0.5 cup celery diced
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 6 servings salt and ground pepper black
• 4 cups chicken broth reduced-sodium
• 2 cups lump crab meat for shells and cartilage
• 0.5 cup onion diced

Equipment

• bowl
• ladle
• slow cooker

Directions

1. In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper.
2. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.