Cajun Red Bean Soup Recipe

Name: Cajun Red Bean Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: about 8 cups
Cuisine: Cajun
Ingredients: 1 lb dried red kidney beans, soaked overnight and drained; 2 tbsp vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 lb smoked sausage (such as andouille), sliced into rounds; 6 cups chicken broth; 2 bay leaves; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (or to taste); 1 tsp salt; 1/2 tsp black pepper; 2 green onions, sliced (for garnish)

Cajun · Soup · 105 min total

Cajun Red Bean Soup recipe videos

A hearty and flavorful soup made with red beans, smoked sausage, and the classic Cajun holy trinity of onion, bell pepper, and celery. This comforting dish is perfect for a cozy dinner and gets even better the next day.

15
min prep

90
min cook

6
servings

420
kcal/serving

Ingredients

1 lb dried red kidney beans, soaked overnight and drained
2 tbsp vegetable oil
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 lb smoked sausage (such as andouille), sliced into rounds
6 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper (or to taste)
1 tsp salt
1/2 tsp black pepper
2 green onions, sliced (for garnish)

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion, bell pepper, and celery (the 'holy trinity') and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic and cook for 1 minute until fragrant.
Add the sliced sausage and cook until lightly browned, about 5 minutes.
Stir in the drained beans, chicken broth, bay leaves, thyme, smoked paprika, cayenne, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.
Remove the bay leaves. Using an immersion blender, partially blend the soup to thicken it, leaving some beans whole for texture. Alternatively, transfer about 2 cups of the soup to a blender, puree, and return to the pot.
Taste and adjust seasoning with salt, pepper, and cayenne. Serve hot, garnished with sliced green onions.

Tips

For extra flavor, add a ham hock or smoked turkey leg while simmering; remove before serving.
Soaking the beans overnight reduces cooking time and improves digestibility.
This soup thickens as it sits; add a little broth or water when reheating.
Serve with crusty bread or over rice for a heartier meal.

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