This is a thick, stick to your ribs soup. Perfect on a cold day!
Course Main Course, Soup
Keyword andouille, bean soup, cajun, red bean
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
For Cajun Seasoning:
1 tablespoon+ 1 1/2 teaspoons paprika
1 tablespoon garlic powder
1 1/2 teaspoonsblack pepper
1 1/2 teaspoonsonion powder
1 1/2 teaspoonscayenne pepper
1 1/2teaspoonsdried oregano
For Red Bean Soup:
1tablespoon olive oil
1/2mediumgreen bell pepperchopped
3 large cloves garlicminced
4 bay leaves
12 ounces andouille sausagesliced into 1/2" thick rounds
1pounddried small red beanscovered with water and soaked overnight
1tablespoonCajun Spice Blend
5-6stemsthymetied in a bundle
8cups chicken broth or stock
1 teaspoonkosher salt
2cupscooked white ricewarm
favorite hot saucewe like Crystal's
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.
Serve with a side of cornbread and a green salad for a delicious meal.