Red Bean and Sausage Soup
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. This recipe makes a big pot of red bean soup that everyone will love.
Table of Contents
Why you’ll love this Louisiana red bean soup
- This Red bean and sausage soup is is full of Louisiana flavors.
- It’s simple and rustic, plus the recipe makes enough to feed a crowd.
- 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.
- It’s cheaper than buying a ticket to the Big Easy.
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.
Ingredients for red bean soup:
- Olive Oil
- Bacon
- Green Bell Pepper
- Onion
- Garlic
- Bay Leaves
- Andouille
- Red Beans
- Cajun or Creole Seasoning
- Worcestershire Sauce
- Fresh Thyme
- Chicken Stock from Rotisserie Chicken or low-sodium broth
- Kosher Salt
How to make red bean soup with sausage
- Soak the red beans in fresh water overnight until they are rehydrated. ( 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.
- Cook the bacon in a dutch oven or heavy pot until crisp. Remove the bacon to a separate plate lined with paper towels.
- Sauté the onions, bell pepper garlic and bay leaves in the hot bacon fat until tender and slightly translucent.
- Add the andouille sausage and cook, stirring for 2-3 minutes.
- Add the rehydrated red beans to the pot.
- Stir in the Creole or Cajun seasoning, worcestershire sauce, thyme and chicken stock and bring to a boil.
- Reduce heat and simmer for about an hour.
- Season with salt and simmer for an additional 15 minutes until the beans are tender.
- Serve with a scoop of cooked rice.
What’s the best sausage to use for red bean soup?
Andouille sausage is the most authentic sausage to use for this classic New Orleans red bean soup recipe.
Though andouille is traditionally a French sausage, it’s also synonymous with Louisiana’s Cajun and Creole recipes. La Place, Louisiana is known as the Andouille Capitol of the World, known for it’s Cajun andouille.
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If you can’t find andouille, substitute it with a spicy smoked sausage like kielbasa…
It’s a brothy red bean soup
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.
The scoop of steamed rice will add body and heft to the spicy broth and the deep Louisiana Cajun flavors are irresistible.
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 perfect rice on the stove 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 recommend Crystal hot sauce – it’s got that Louisiana twang!
More Cajun and Creole entrees you’ll love:
- Skillet Jambalaya
- Crawfish Étouffée
- Seafood Chicken and Sausage Gumbo
- Andouille Sweet Potato Frittata
- Muffuletta Sandwich
- Cajun Meatballs and Pasta
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Sausage and Red Bean Soup
INGREDIENTS:
For Red Bean Soup:
- 1 tablespoon olive oil
- 2 strips bacon chopped
- ½ 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 Creole Seasoning
- 1 teaspoon worcestershire
- 5-6 stems thyme tied in a bundle
- 8 cups chicken stock from rotisserie chicken or low-sodium broth
- 1 teaspoon kosher salt
For Garnish:
- 2 cups cooked white rice warm
- 3 green onions chopped
- favorite hot sauce we like Crystal’s
DIRECTIONS:
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.
RECIPE VIDEO:
NOTES:
NUTRITION:
“Pin It” For Later!
Winner, winner, it’s what’s for dinner!! Husband enjoyed this more than his Mom’s recipe.
Pretty good and easy to make! It was a little salty for me without adding the extra salt.
just finished making this soup! currently simmering for 1 hrs. It’s as good as it looks.
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.
When I make bean soups, once it’s done, I pull half of the beans and some of the liquid and purée it and put it back into the pot. Thickens the soup nicely. Many times, I purée all of the beans. Mmm!
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!