Sausage and Red Bean Soup
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Servings
8
-
Calories
487 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Sausage and Red Bean Soup
Description
This soup begins by soaking red beans overnight and rinsing them. Bacon is cooked in olive oil to render fat, then onions, bell pepper, garlic, and bay leaves are sautéed until tender. Andouille sausage slices are added and browned before the beans join the pot. Creole seasoning, Worcestershire sauce, and thyme bundle season the soup, which is then simmered in chicken stock for over an hour until beans are nearly tender. Salt is adjusted and cooking continues until beans soften fully.
The combination of smoky meat, tender beans, and well-seasoned broth offers hearty comfort. The flavor is layered by the creole spices and the fragrance of fresh herbs. Serving the soup over warm cooked white rice with fresh chopped green onions adds texture and freshness. Hot sauce is recommended as an optional condiment for those who enjoy extra heat.
The inclusion of cornbread and a green salad on the side provides complementary textures and off-sets the richness of the soup. This soup represents a filling, balanced meal suitable for colder days or when a robust, savory dish is desired.
Ingredients
For Red Bean Soup:
- 1 tablespoon olive oil
- 2 trips Bacon chopped
- ½ medium green bell pepper chopped
- 1 large onion chopped
- 3 large garlic minced, cloves
- 4 bay leaf
- 12 ounces andouille sausage sliced into 1/2" thick rounds
- 1 pound red bean covered with water and soaked overnight, dried, small
- 1 tablespoon creole seasoning
- 1 teaspoon Worcestershire sauce
- 5-6 tems thyme tied in a bundle
- 8 cups chicken stock or low-sodium broth, from rotisserie chicken
- 1 teaspoon kosher salt
For Garnish:
- 2 cups white rice warm, cooked
- 3 green onions chopped
- hot sauce we like Crystal's, favorite
Instructions
Make the Cajun Seasoning:
- In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper and oregano, stir and set aside.
For the soup.
- Drain the rehydrated red beans. Rinse and drain again. Set aside.
- In a large dutch oven, heat the olive oil over medium high heat. Add the bacon and stir, cooking for two minutes to render the fat and become fragrant. Stir in the onions, green pepper, garlic and bay leaves cook for an additional 2-3 minutes until the vegetables start to get tender. Add the andouille sausage and stir, cooking an additional 2-3 minutes. Stir in the red kidney beans.
- Add one tablespoon of the Cajun seasoning (reserve the remainder for another use), worcestershire sauce and bundle of thyme. Stir in the chicken stock and heat to boiling. Reduce heat to a simmer and cook for 1 hour, or until beans are almost tender.
- Add salt to the soup and continue cooking an additional 15 minutes or until the beans are tender.
- Ladle the soup into bowls and garnish with a few tablespoons cooked rice, scallions and hot sauce to taste.
Notes
- Soak red beans overnight for even cooking and to reduce cooking time.
- Render bacon fat first to add depth of flavor before adding vegetables.
- Simmer soup until beans are tender but intact, about 1 hour plus.
- Serve soup over warm white rice and garnish with green onions for texture contrast.
- Offer hot sauce as a condiment to adjust spice levels at serving.
- Pair the soup with cornbread and a green salad to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 1669mg | 70% |
| Potassium | 1236mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 92mg | 9% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
