Red Bean Soup With Andouille Sausage
This recipe makes a lot of spicy, hearty soup! Serve it Glen's way. Place a scoop of rice in the bottom of the soup bowl and ladle the soup on top!
What You Need
1 tablespoon butter
1 large onion, diced
3 stalks celery, diced
1 small green pepper, diced
2 large garlic cloves, minced
8 cups chicken broth, or water, or a combination of the two
1 cup cubed ham
12 ounces Aidells® Cajun Style Andouille sausage, cut into to 1/2 inch pieces*
2 cups (1 pound) dried red kidney beans, soaked overnight, rinsed and drained**
1 bay leaf
1/2 tablespoon Cajun seasoning
1/2 teaspoon cumin
1/2 teaspoon Tabasco® sauce
1 teaspoon Worcestershire sauce
1 medium potato, diced
Salt and pepper (only if needed)
Brown the Andouille in a Dutch oven, about 5 minutes. Remove with a slotted spoon to a plate. Add the butter, onion, garlic, celery and green pepper. Cook and stir five minutes.
Return the sausage to the pot and add broth, ham, beans, bay leaf and other seasonings. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Add potatoes, cover and cook an additional 30 minutes. Discard bay leaf. Add salt and pepper to taste. Serve with rice. Makes 6 to 8 servings.
*If you can’t find Aidells® Cajun Style Andouille sausage, use your favorite Andouille. You could probably use other kinds of sausage also, but I haven’t tried it.
**If you forget to soak the beans overnight, place them in a pot of water, bring it to a boil, then turn off the heat. Cover and let set for 1 hour. Drain and continue with the recipe.