Louisiana Red Bean Soup (Printable)
A comforting bowl of Louisiana-inspired red beans, smoky sausage, and aromatic vegetables. Flavorful and with a spicy kick.
# What You'll Need:
→ Meats
01 - 8 ounces smoked Andouille sausage, sliced
02 - 3.5 ounces thick-cut bacon, diced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 medium carrots, diced
08 - 14 ounces canned diced tomatoes, drained
→ Beans & Broth
09 - 2 (15 ounce) cans red kidney beans, drained and rinsed
10 - 5 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper (or to taste)
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon salt (or to taste)
18 - 1 tablespoon Worcestershire sauce
19 - 1/2 teaspoon hot sauce (optional)
→ Finishing
20 - 2 tablespoons fresh parsley, chopped
21 - 2 green onions, sliced
22 - Cooked white rice, for serving (optional)
# How to Make It:
01 - Heat a large soup pot over medium heat. Add the diced bacon and cook until it is golden and crisp. Remove the bacon with a slotted spoon and set aside; retain the rendered bacon fat in the pot.
02 - Add the sliced Andouille sausage to the same pot and brown for 3 to 4 minutes. Remove the sausage and set it aside with the cooked bacon.
03 - In the same pot, add the chopped onion, diced bell pepper, diced celery, and diced carrots. Sauté for 5 to 6 minutes until the vegetables have softened.
04 - Stir in the minced garlic and cook for 1 minute until it becomes fragrant.
05 - Add the drained diced tomatoes, rinsed kidney beans, low-sodium chicken broth, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, ground black pepper, and salt. Stir all ingredients thoroughly to combine.
06 - Return the cooked bacon and sausage to the pot. Incorporate the Worcestershire sauce and hot sauce (if desired). Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer, uncovered, for 1 hour, stirring occasionally.
07 - Carefully remove and discard the bay leaves. Taste the soup and adjust the seasoning as needed to achieve your desired flavor.
08 - Ladle the hot soup into individual bowls. Garnish with fresh chopped parsley and sliced green onions. Serve the soup on its own or over cooked white rice.
# Expert Suggestions:
01 -
- It's a hug in a bowl, perfect for chasing away any lingering blues or a sudden chill.
- The layers of smoky, savory flavors deepen beautifully, making it even better the next day.
02 -
- Resist the urge to rush the sautéing of the vegetables. Building that flavorful base patiently is absolutely key to the soup’s depth.
- I once used low-fat sausage, and while edible, it just didn't deliver the richness. Good quality, fatty meats make all the difference here.
03 -
- Always taste as you go, especially for salt and cayenne. Flavors develop and concentrate during simmering, so incremental adjustments are key.
- A little splash of apple cider vinegar stirred in right at the very end can brighten all the flavors without making the soup taste vinegary.