Louisiana Red Bean Soup (Printable)
Hearty Louisiana-inspired red bean dish featuring smoky sausage, tender beans, and aromatic vegetables. A comforting and flavorful meal.
# What You Need:
→ Proteins
01 - 8 ounces smoked Andouille sausage, sliced
02 - 3.5 ounces thick-cut bacon, diced
→ Aromatics and 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 and Liquid
09 - Two 15-ounce cans red kidney beans, drained and rinsed
10 - 5 cups low-sodium chicken broth
→ Seasonings
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon salt
18 - 1 tablespoon Worcestershire sauce
19 - 1/2 teaspoon hot sauce
→ Garnish and Serving
20 - 2 tablespoons fresh parsley, chopped
21 - 2 green onions, sliced
22 - Cooked white rice, for serving
# How-To Steps:
01 - In a large soup pot set over medium heat, cook the diced thick-cut bacon until it becomes golden and thoroughly crisp. Using a slotted spoon, carefully remove the cooked bacon and set it aside, ensuring the rendered bacon fat remains in the pot.
02 - Add the sliced Andouille sausage to the pot with the reserved bacon fat. Brown the sausage for approximately 3 to 4 minutes until lightly caramelized. Remove the browned sausage and set it aside with the cooked bacon.
03 - Into the same pot, introduce the finely chopped onion, diced green bell pepper, diced celery stalks, and diced carrots. Sauté these vegetables for 5 to 6 minutes, stirring occasionally, until they have softened.
04 - Stir in the minced garlic and continue to cook for 1 minute until a fragrant aroma develops.
05 - Add the drained diced tomatoes, the drained and rinsed red kidney beans, low-sodium chicken broth, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, ground black pepper, and salt. Stir all components thoroughly to ensure an even distribution.
06 - Return the reserved cooked bacon and sausage to the pot. Incorporate the Worcestershire sauce and the hot sauce, if desired. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, uncovered, for 1 hour, stirring periodically to prevent sticking and allow the flavors to meld beautifully.
07 - Carefully remove and discard the bay leaves from the soup. Taste the soup and adjust the seasonings as needed to achieve your preferred balance of flavor.
08 - Ladle the hot Louisiana Red Bean Soup into individual serving bowls. Garnish generously with fresh chopped parsley and sliced green onions. Serve the soup as a stand-alone dish or over a bed of cooked white rice.
# Helpful Tips:
01 -
- This soup delivers a depth of smoky flavor you won&t believe, all from a few simple ingredients.
- It&s one of those magical meals that tastes even better the next day, making leftovers a real treat.
02 -
- Don&t rush the bacon rendering; that fat is liquid gold for building flavor, and crispy bacon is a must.
- Rinsing the canned beans is a small step that makes a huge difference in the final taste and texture, removing excess starch and sodium.
03 -
- Letting the soup sit overnight in the fridge allows the flavors to truly meld and deepen, making it taste even better the next day.
- Always taste and adjust seasonings at the end; everyone&s palate is different, and the right balance of salt and spice elevates everything.