French Quarter Bean Soup
Transport your taste buds straight to the vibrant streets of New Orleans with this comforting French Quarter Bean Soup. Packed with smoky andouille sausage, tender white beans, and the “holy trinity” of Cajun cooking—onion, celery, and green bell pepper—this soup delivers bold, authentic flavors in every spoonful. A blend of spices, including smoked paprika, thyme, and a hint of cayenne, creates a rich, savory broth that will warm you from the inside out. Complete with canned tomatoes for depth and fresh parsley for a bright finish, this hearty soup is the perfect balance of spicy and satisfying. Serve it as is or ladle it over fluffy cooked rice for an irresistible Southern-inspired meal. Ready in under an hour and perfect for feeding a crowd, this comforting dish is ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 2 stalks celery ribs, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 6 cups chicken or vegetable stock
- 2 15.5-ounce cans canned white beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked rice (optional, for serving)
Instructions
Heat the olive oil over medium heat in a large pot or Dutch oven.
Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the thyme, smoked paprika, cayenne pepper, and bay leaf to the pot. Stir to combine and cook for 1 minute to toast the spices slightly.
Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the pot.
Add the drained and rinsed white beans and the diced tomatoes (with their juices). Stir to combine.
Return the cooked sausage to the pot and season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Remove the bay leaf before serving.
Garnish the soup with fresh parsley and serve hot. Optionally, ladle the soup over cooked rice for a heartier meal.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
