Louisiana Red Bean Soup (Printable)

A hearty Creole dish combining smoky sausage, red beans, vegetables, and fluffy rice in a savory blend.

# What you'll need:

→ Meats

01 - 9 oz smoked andouille sausage, sliced into rounds
02 - 3.5 oz thick-cut bacon, diced

→ Vegetables

03 - 1 medium yellow onion, chopped
04 - 1 green bell pepper, seeded and chopped
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Beans & Liquids

07 - 2 cans (15 oz each) red kidney beans, drained and rinsed
08 - 5 cups low-sodium chicken or vegetable broth
09 - 1 bay leaf

→ Spices & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon kosher salt
16 - 2 tablespoons fresh parsley, chopped
17 - 2 tablespoons vegetable oil

→ Rice

18 - 1 1/4 cups long-grain white rice
19 - 2 1/2 cups water
20 - 1/2 teaspoon salt

# Directions:

01 - Heat vegetable oil in a large Dutch oven over medium heat. Add diced bacon and cook until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add sliced andouille sausage to the pot and cook until well-browned on all sides, about 4-5 minutes. Remove sausage and set aside with the bacon.
03 - Add chopped onion, bell pepper, and celery to the pot. Sauté for 5-6 minutes until vegetables are softened and onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Return the sausage and bacon to the pot. Add drained red kidney beans, chicken broth, bay leaf, thyme, smoked paprika, cayenne pepper, oregano, black pepper, and salt. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally. If the soup becomes too thick, add a splash of water or broth to reach desired consistency.
06 - While soup simmers, rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let steam for 5 minutes before fluffing with a fork.
07 - Remove and discard the bay leaf from the soup. Stir in chopped fresh parsley. Taste and adjust seasoning with additional salt or cayenne if needed. Ladle hot soup into bowls and top with a generous scoop of fluffy rice. Garnish with extra parsley and serve immediately.

# Expert Suggestions:

01 -
  • Its a one pot meal that tastes like it simmered all day but comes together in under 90 minutes
  • The combination of smoky meat and creamy beans creates layers of flavor that keep people coming back for seconds
  • Serving it over fluffy rice stretches the soup and makes it feel like a special occasion
02 -
  • The soup will thicken considerably as it sits, so plan to add more broth or water when reheating leftovers
  • Smoked meat varies wildly in saltiness, so always taste before adding the final salt measurement
  • Removing the bay leaf is essential, biting into one mid meal ruins the texture and no one wants that surprise
03 -
  • Invest in good smoked paprika, the cheap stuff tastes like dust and youll taste the difference immediately
  • Letting the soup rest for 10 minutes off the heat before serving allows the flavors to settle and the texture to become perfectly silky

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