When it’s cold outside, grab a bowl and spoon to dig into this hearty Red bean and Sausage Soup, a delicious, economical meal that feeds the whole family. Like Cajun red beans and rice in soup form.
If you love Cajun flavors, then this Red Bean and Sausage Soup is for you! It’s simple, rustic and FULL of flavor. It’s also economical, because it starts with dried beans, which usually hover in the $1-2 dollar per pound range. Of course, one pound of dried beans, yields a whole lot more after they’ve been soaked.
In fact, a pot of beans can easily feed a family of four and when you add in a few more ingredients — it feeds them well. Even if you’re only cooking for one or two, this makes sense, because you can eat on this pot of cajun red beans and rice all week. It’s great for lunches or quick dinners and it freezes beautifully.
How To Make Red Bean and Sausage Soup
If you’ve ever wondered how to make bean soup, start by soaking your beans. I prefer soaking overnight, but you can also do the quick soak method in a pinch or use your pressure cooker or Insta Pot to deliver tender beans in no time.
The soaked beans will double or triple in volume, so you can see how they’re a great option for feeding families on a budget.
To make a Cajun soup, you need Cajun seasonings. In every Cajun or New Orleans cookbook I’ve ever seen, all the recipes start with the holy trinity — garlic, bell pepper and onion. Dice the vegetables, mince the garlic and throw in a few dried bay leaves for good measure.
Now for the Cajun spices: paprika, garlic powder, onion powder, cayenne pepper, oregano, salt and black pepper. I mix a batch of this and store it in my pantry so that it’s always ready to season a pot of beans, or to sprinkle on chicken prior to grilling. I even like to add a dash to my morning eggs – don’t judge. This spice blend will keep for several months in a cool, dry place. If you don’t feel like making your own, you can buy a pre-mixed blend at the grocery. I promise I won’t think any less of you.
To round out this soup, I used andouille sausage. It’s got a bit of a kick and my family loves those meaty chunks of sausage lurking in their bowls. I’m sure yours will too. Add chicken stock and fresh thyme and bring the pot to a boil, then reduce the heat, cover and simmer until the beans are tender.
This isn’t a thick stew-like soup — which is a bit of a departure from my usual bean soups, but it works here because we’re adding cooked rice to the beans just before serving.
Cooking rice might not seem like a big deal, but if you don’t have a rice cooker (I don’t ) and you’ve had your pot boil over more times than you can count (I have), than you’ll appreciate this tip on cooking rice — and most grains…
How To Cook Rice Perfectly Every Time
- Fill a large saucepan about halfway with water and bring it to a boil.
- Add a pinch of salt, then stir in 1 cup of rice (or other grains).
- Maintain heat at a rapid simmer and cook for 4-5 minutes less than the prescribed time on the package.
- Test a grain for doneness. If it’s ok, proceed, if it needs another minute or two — continue to cook.
- Drain the rice (grains) into a sieve, making sure to drain as much water as possible.
- Transfer the rice back to the pot and secure with a lid. Let the rice rest (off the heat) for 10 minutes.
- Fluff with a fork.
- Voila – perfectly steamed!
Spoon the rice over the bowls of sausage and bean soup and garnish with sliced green onions and a liberal dose of hot sauce to taste. I like Crystal hot sauce for all my Cajun fare — it’s not overly hot and it’s got a nice vinegary finish, which complements the flavors in most Cajun and Low Country dishes.
Sausage and Red Bean Soup
Ingredients
For Cajun Seasoning:
- 1 tablespoon + 1 1/2 teaspoons paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons dried oregano
For Red Bean Soup:
- 1 tablespoon olive oil
- 2 strips bacon chopped
- 1/2 medium green bell pepper chopped
- 1 large onion chopped
- 3 large cloves garlic minced
- 4 bay leaves
- 12 ounces andouille sausage sliced into 1/2" thick rounds
- 1 pound dried small red beans covered with water and soaked overnight
- 1 tablespoon Cajun Spice Blend
- 1 teaspoon worcestershire
- 5-6 stems thyme tied in a bundle
- 8 cups chicken broth or stock
- 1 teaspoon kosher salt
For Garnish:
- 2 cups cooked white rice warm
- 3 green onions chopped
- favorite hot sauce we like Crystal's
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.
Video
Notes
Nutrition
More Bean Soups:
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- Navy Bean Sausage Escarole Soup
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- Black Bean and Sausage Soup
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- Kale, White Bean and Meatball Soup
“Pin It” For Later!
I’m a person who cooks, reads reviews, and worked as a food editor. This recipe is really good. I personally would reduce the amount of broth to about 6 cups because it is too much liquid for me (I removed some liquid and added flour to that to thicken it) and I also just had to add celery. But other than that, I really loved it. It is a keeper. Appreciate the Cajun seasoning. It is perfect.
This soup is legit, Lisa. I’ve made it a few times now and haven’t changed a thing except to finish with a few hearty glugs of Crystal hot sauce.
Served extra hot with a scoop of white rice, it is a complete meal in one bowl.
My wife likes to garnish with scallions and a squeeze of lemon. It adds a nice little pep.
So glad you like it. Love the scallions and lemon too – would give it a fresh finish.
I make something very similar to this and I add a can of fat free refried beans to thicken it up a bit and I use brown rice. This is a great and flavorful soup and we make in frequently
What a great idea to get that thick texture! I’ll have to try that out on my next go-round!
It this looks absolutely wonderful! It’s too hot right now here in New Mexico, but I pinned this AND printed it for this fall!!
Enjoy it, Carmen!
Uh, the “holy Trinity” is NOT onion pepper and garlic, it’s onion, pepper, and celery. Please don’t make this mistake ever again or I will find you.
Thanks for the warning.
Cajun seasonings are my favorite as they add so much flavor and slight spice to a dish. I like to make mine at home so I can control the ingredients too! I’ve never put it on eggs before, but now you have me curious! This soup looks hearty and delicious and the perfect comfort food meal.
I love bold, hearty soups like these. They’re so satisfying and comforting. I actually just picked up some andouille sausage yesterday, and I now know what I’m going to make with it. Can’t wait to smell the aromas of those cajun spices coming out of my kitchen!
I hope you enjoy it Amanda!
I can almost smell the flavors of this hearty soup Lisa! I had a store bought Cajun spice mix and didn’t like it that much, I will make yours from now on. Your soup goes right on top of my meal plan, pinned it!
Oh goodness Lisa. I can just tell that this soup is savory and salty perfection. I don’t think I’ve ever put sausage in soup before, and now I’m wondering why I never had. You’ve cooked it perfectly! It’s a rainy day here, and a soup like this would be the perfect thing.
I have to admit that I don’t cook rice on the stove, so I am someone who could use those tips. 🙂 Beans, however, I love to cook. They are great for stretching a food dollar and satisfying too! That looks like a great soup and perfect for the chilly weather we are having here right now.
Big flavors and economical – I’m in! I crave soups all winter long and some are even so good that I want them in the summer, too! This one, I think those big Cajun flavors would be great with some summer beers!! Mmmm, pinning this on my Must Make board!~
I am putting this soup on the meal plan ASAP. I am always looking for budget friendly recipes that are naturally gluten free. This checks all of those boxes. Plus, we love anything with Cajun flavor and this soup looks so simple and easy to put together. Thank you for your tip on cooking the rice. I always have problems with rice and I will be trying this next time.
Your idea for making cajun seasoning ahead of time so that you always have it on hand is brilliant! I’m going to do that, I love that flavor combo. This recipe looks so hearty and delicious, and you can feed a crowd too. There aren’t many recipes out there that are this good, can feed a crowd and not cost a fortune. This is definitely on of those. Saving this, especially for when family comes in for a visit. Thanks Lisa!
I so need this to warm up with! It’s so chilly here right now, and a hearty soup would fit the bill during these chilly evenings. I can’t wait to try this one out!
I hope you enjoy it, Leah!
Adding that spice combo to my morning eggs is so happening! I’ve made beans a lot of different ways and I’ll admit that I’m a bit impatient and hands off so an instant pot or a slow cooker are my favorite ways of cooking them. I snag a bag of them each summer at the farmer’s market and let me tell you how many beans 22 dry pounds comes out to be!
What r the directions for soaking the beans? Ratio of water to beans? Covered or not? Refridgeration or not? Thank u
Put the beans in a heavy pot or dutch oven. Fill the pot with water so that the level of the water is about 1″ above the beans — leave them on the counter overnight. Covered or uncovered, it doesn’t matter because you’ll drain the water the next day and use fresh water to cook the beans.
Homemade soup is the best. Something you cannot get out of a can. Love the beans in the delicious sounding recipe. The perfect bowl of comfort food. I would make a huge batch and put some in the freezer for another time (if I didn’t eat it all before that).
It freezes well, for sure.
I’m so bad about buying pre-cooked, canned beans! I really need to buy dried beans and cook them myself. If only I could plan ahead! You’ve inspired me- I’ll try and cook beans this week Lisa!
What a comforting soup! Like the fact that you used home cooked red beans makes a big difference in taste yummy!
Thanks, Adriana!
I can tell just from the photos that this has so much flavor! Making asap!
Sign me up for a big bowl of this! Love all the flavors in here and it looks so comforting!
This soup looks so comforting, delicious and warming – perfect on cold winter days! Can’t wait for the weather here to become a little more winter-y (as now we’re in March and I’m wearing shorts – for crying out loud 🙁 – so that I can try this delicious recipe!
If it makes you feel any better – we have the A/C on, but the colder air is coming tonight!
This soup is the ultimate spicy comfort food The addition of the rice to bulk it up makes it extra hearty.
I succumbed to the Freshman 20 as well…and now, later in life, the Food Blogger 20. 🙂 It’s so easy to do! This soup looks so hearty and satisfying. Perfect for a rainy day like today when I’ll be shooting videos all day and need something warming when I’m done!
Enjoy it, Amanda!