Louisiana Red Bean Soup (Print Version)
Hearty Louisiana-style red beans and smoky sausage served with tender vegetables and fluffy rice.
# Recipe Ingredients:
→ Meats
01 - 9 oz smoked sausage (andouille), sliced
02 - 3.5 oz thick-cut bacon, diced (optional)
→ Vegetables
03 - 1 medium yellow onion, chopped
04 - 1 green bell pepper, chopped
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
→ Beans
07 - 2 cans (15 oz each) red kidney beans, drained and rinsed
→ Liquids
08 - 5 cups low-sodium chicken or vegetable broth
09 - 1 bay leaf
→ Spices & Seasonings
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - 1/2 tsp cayenne pepper
13 - 1 tsp dried oregano
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt
16 - 2 tbsp fresh parsley, chopped
17 - 2 tbsp vegetable oil
→ Rice
18 - 1 1/4 cups long-grain white rice
19 - 2 1/2 cups water
20 - 1/2 tsp salt
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Add bacon and cook until crisp. Remove bacon and set aside, keeping rendered fat in pot.
02 - Add sliced sausage to the pot and cook until browned. Remove sausage and set aside with bacon.
03 - Add onion, bell pepper, and celery to the pot. Sauté 5–6 minutes until softened. Add garlic and cook 1 additional minute.
04 - Return sausage and bacon to pot. Add red beans, broth, bay leaf, thyme, smoked paprika, cayenne, oregano, black pepper, and salt. Stir well to combine.
05 - Bring to boil, reduce heat, and simmer uncovered 45 minutes, stirring occasionally. Add water or broth if soup becomes too thick.
06 - Rinse rice under cold water. Combine rice, water, and salt in saucepan. Bring to boil, reduce heat, cover and simmer 15 minutes until tender. Remove from heat and steam 5 minutes. Fluff with fork.
07 - Remove bay leaf from soup. Stir in chopped parsley. Taste and adjust seasoning. Ladle soup into bowls, top with hot rice, and garnish with additional parsley if desired.
# Expert Advice:
01 -
- Its one of those rare soups that actually tastes better the next day, so make a big batch
- The combination of smoky sausage, creamy beans, and fluffy rice creates the perfect comfort food harmony
02 -
- I once forgot to rinse the canned beans and ended up with overly salty soup, so always give those beans a good rinse
- The soup will continue to thicken as it sits, so dont worry if it seems a bit thin initially
03 -
- Dont rush the vegetable sauté, those 5 to 6 minutes make a huge difference in the final flavor
- Let the soup cool slightly before refrigerating to prevent the rice from becoming mushy