Quick Red Bean Soup

Total Time:
55 min
10 min
45 min

8 servings

  • 6 ounces smoked sausage, andouille, or smoked ham, cut into small dice
  • 2 teaspoons vegetable oil
  • 3/4 cup chopped yellow onions
  • 6 tablespoons chopped celery
  • 6 tablespoons chopped green bell peppers
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 teaspoon minced garlic
  • 3 (16-ounce) cans cooked canned red beans
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1 cup cooked long-grain white rice, for garnish
  • 2 tablespoons chopped green onions, for garnish
  • In a Dutch oven or large pot over medium heat, cook the sausage until browned and the fat is rendered, about 5 minutes. Drain on paper towels and set aside.

  • To the fat in the pan, add the oil and heat over medium-high heat. Add the onions, celery, bell peppers, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the red beans and their juices, cooked sausage, and 3 cups of the chicken stock, stir well to mix, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until thick and reduced slightly, about 30 minutes, adding more stock as needed if the mixture gets too thick.

  • Remove from the heat and discard the bay leaf. (If desired, the soup can be pureed at this point using a hand-held immersion blender, or in batches in a food processor.)

  • To serve, ladle the soup into bowls and top each portion with 1 to 2 tablespoons of the cooked rice. Garish each serving with scallions and serve immediately.

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