Red Bean Soup with Andouille Sausage Crock Pot
Savor the rich, smoky flavors of this Red Bean Soup with Andouille Sausage, a slow-cooked delight perfect for cozy evenings or meal prepping. Made effortlessly in a crock pot, this hearty recipe combines tender red kidney beans, savory andouille sausage, and the classic "holy trinity" of Cajun cuisine—onion, celery, and green bell pepper. With the warmth of garlic, dried thyme, and a touch of optional cayenne, every spoonful bursts with bold, comforting spice. Simmered in a flavorful chicken broth for hours, this soup achieves a creamy, melt-in-your-mouth texture without added cream. Serve it ladled over fluffy white rice and garnished with fresh green onions and parsley for a vibrant, rustic finish. Perfect for slow cooker enthusiasts, this dish is a one-pot wonder that celebrates the soul-soothing essence of Southern cooking.
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Recipe Information
Ingredients
- 1 pound red kidney beans
- 12 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 6 cups chicken broth
- 3 cups white rice (optional, for serving)
- 0.25 cup green onions, chopped (optional, for garnish)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse and sort the red kidney beans to remove any debris. Place them in a bowl, cover with water, and soak overnight or for at least 8 hours. Drain and rinse before using.
In a skillet over medium heat, lightly brown the sliced andouille sausage. This step helps enhance its flavor. Once browned, transfer the sausage to the crock pot.
Add the diced onion, diced celery, and diced green bell pepper to the crock pot. Stir to combine.
Add the soaked and drained red kidney beans to the crock pot along with the minced garlic, dried thyme, paprika, cayenne pepper (if using), salt, black pepper, and bay leaves.
Pour in the chicken broth and give the mixture a quick stir to ensure all ingredients are evenly distributed.
Set the crock pot to low heat and cook for 8-9 hours, or until the beans are tender and flavorful.
Once cooked, taste the soup and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve the red bean soup over cooked white rice if desired, and garnish with chopped green onions and parsley for added freshness.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 9931 mg | 432% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 24.5 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4585 mg | 98% | |
*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.
