Red Bean Rice and Sausage Soup
Warm, hearty, and packed with bold Creole-inspired flavors, this Red Bean Rice and Sausage Soup is the ultimate comfort food. Perfectly balancing smoky and savory notes, this one-pot wonder combines tender red kidney beans, fluffy rice, and slices of rich smoked sausage with aromatic vegetables like celery, onion, and red bell pepper. Seasoned with Cajun spices, smoked paprika, and thyme, every spoonful bursts with depth and warmth. Simmered in a flavorful chicken broth, this satisfying soup is ready in under an hour, making it an easy, soul-soothing meal for busy weeknights. Garnished with fresh parsley, it’s as stunning as it is delicious. Whether you’re looking for a taste of New Orleans or a cozy winter dinner, this bean and rice soup recipe fits the bill perfectly.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (e.g., andouille or kielbasa), sliced into rounds
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cajun seasoning
- 6 cups chicken broth (low-sodium)
- 2 15-ounce cans canned red kidney beans, rinsed and drained
- 2 cups cooked white or brown rice
- 1 bay leaf
- salt (to taste)
- black pepper (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the sliced sausage to the pot and cook until browned, about 5–7 minutes. Remove the sausage from the pot and set it aside on a plate.
In the same pot, add the diced onion, celery, and red bell pepper. Sauté the vegetables until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, smoked paprika, and cajun seasoning. Cook for another 1–2 minutes until fragrant.
Pour in the chicken broth, then add the red kidney beans, bay leaf, and the browned sausage back into the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow the flavors to meld.
Add the cooked rice to the pot and stir to heat through, about 2–3 minutes.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 19.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4537 mg | 97% | |
*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.
