Louisiana Hayride Kitchen Bean Soup
Warm and hearty, Louisiana Hayride Kitchen Bean Soup is a soul-soothing dish packed with bold Southern flavors. This Creole-inspired recipe features tender navy beans simmered in a fragrant broth flavored with smoked sausage, aromatic vegetables, and a medley of spices like smoked paprika and Creole seasoning. The addition of carrots and fresh parsley brings vibrant color and freshness to this comforting classic, while a slow-cooking process ensures a deeply satisfying, rich taste. Perfect for chilly evenings or large family gatherings, this bean soup is a gluten-free, one-pot wonder that pairs beautifully with crusty bread or golden cornbread. Easy to make and brimming with vibrant Cajun flavors, it's sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Dried navy beans
- 2 tablespoons Olive oil
- 1 pound Smoked sausage, sliced
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 8 cups Chicken broth
- 2 Bay leaves
- 1 tablespoon Creole seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Carrot, peeled and sliced
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place them in a large bowl, cover with water, and let them soak overnight. Drain and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the smoked sausage slices and cook until they are browned, about 5 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the soaked and drained navy beans.
Add the bay leaves, Creole seasoning, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
Add the sliced carrots and cooked smoked sausage to the pot. Continue simmering for an additional 45 minutes, or until the beans are tender and the soup has thickened.
Taste and adjust seasoning if needed.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 6.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1640 mg | 35% | |
*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.
