Quick Cajun Style Red Bean & Rice Soup with Andouille

A deliciously spiced, filling soup, packed with bacon, andouille sausage and rice - this Cajun Style Red Bean & Rice Soup is a stick-to-your-ribs soon-to-be favorite!
3.2 from 10 votes
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Course: Soup
Cuisine: American, Cajun
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 663kcal
Author: Kylee Cooks

Ingredients

  • 1 Tbs olive oil
  • 6 slices bacon chopped roughly
  • 1 1/2 cups onion chopped (1 medium)
  • 1 Tbs garlic minced
  • ½ cup red peppers diced
  • 6 oz andouille sausage (2 links sliced)
  • 15 oz dark red kidney beans canned - drained/rincsed
  • 8 cups chicken stock
  • 2 tsp Worcestershire sauce
  • 2 tsp Cajun seasoning
  • 3 bay leaves
  • 1 package Veetee Dine Wholegrain Brown Rice (1-2 cups cooked brown rice)
  • 4 stalks green onion sliced thinly (divided)

Instructions

  • In a large dutch oven or saucepan, heat the oil over medium heat.
  • Add the bacon and cook until it begins to brown.
  • Add the onions, garlic, peppers and sliced andouille and cook for 2 minutes.
  • Add the beans, stock, Worcestershire sauce, Cajun seasoning and bay leaves.
  • Bring to a boil, reduce heat to low and simmer for 10mins, stirring occasionally.
  • Add the rice and half the sliced green onions, and simmer 5 more minutes (the rice will thicken the soup).
  • Test for seasoning – adjust if necessary.
  • Remove the bay leaves.
  • Ladle soup into bowls, garnish with green onions.
  • Devour.

Notes

This is GREAT to make ahead, and actually tastes better the next day. The recipe makes 3 quarts, and freezes very well.

Nutrition

Calories: 663kcal | Carbohydrates: 51g | Protein: 35g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1323mg | Potassium: 1333mg | Fiber: 9g | Sugar: 11g | Vitamin A: 26% | Vitamin C: 41.2% | Calcium: 8.2% | Iron: 31.3%
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