New Orleans Spicy Bean Soup
Warm up with a bowl of bold and flavorful New Orleans Spicy Bean Soup, a hearty one-pot dish bursting with the authentic taste of Louisiana. This vibrant recipe combines tender kidney and black beans with a medley of classic Cajun aromatics—onion, green bell pepper, and celery—for an irresistible base. A blend of zesty Creole seasoning, smoky paprika, and a touch of cayenne pepper elevates the soup with the perfect kick of spice, while a rich broth ties it all together. Ready in just 50 minutes and perfect for any day of the week, this soup can be served as is or over fluffy white rice for a comforting, satisfying meal. Garnish with fresh parsley for an extra pop of color and freshness. Whether you're craving a taste of New Orleans or looking for a protein-packed vegetarian option (simply swap the broth), this easy recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1.5 tablespoons creole seasoning
- 0.25 teaspoons cayenne pepper (optional, for extra heat)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion, green bell pepper, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the kidney beans, black beans, canned diced tomatoes (with their juices), and chicken or vegetable broth. Stir to combine.
Toss in the bay leaf, creole seasoning, cayenne pepper (if using), smoked paprika, oregano, thyme, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
Remove the bay leaf before serving. Taste and adjust seasonings, adding more salt or spice as desired.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot, optionally over a scoop of cooked white rice for a heartier meal.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9121 mg | 397% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 29.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4515 mg | 96% | |
*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.
