Cajun-Style Red Bean and Rice Soup

This highly seasoned kidney bean and rice soup with ham and andouille sausage is served garnished with cooked white rice and chopped green onions.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 671 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 bay leaves
• 1 tablespoon minced garlic
• 1 teaspoon Worcestershire sauce
• 8 cups chicken broth
• 8 ounces bacon, cooked and cubed
• 1 teaspoon Cajun seasoning
• 6 ounces sliced andouille sausage
• 1 small smoked ham hock
• 2 cups dry kidney beans, soaked overnight
• 6 tablespoons thinly sliced green onion
• 1.5 cups chopped onion
• 0.25 cup chopped green bell pepper
• 1.5 cups cooked rice

Recipe Instructions

Step 1

Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Step 2

In a large pot over high heat, heat oil. Add bacon and sauté for 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage, and ham hock and sauté for 2 more minutes.

Step 3

Add beans and sauté for 2 more minutes. Stir in Cajun-style seasoning, Worcestershire sauce, and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.

Step 4

Add salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard ham hock.