Cajun Red Bean and Sausage Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound smoked sausage, sliced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) red beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon hot sauce
• Salt and pepper to taste
• Chopped scallions for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic; cook until softened.
2. 2 Add smoked sausage and cook until lightly browned.
3. 3 Stir in kidney beans, red beans, diced tomatoes, chicken broth, water, Cajun seasoning, thyme, and hot sauce.
4. 4 Bring soup to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with chopped scallions.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add shrimp for a seafood twist.
• Include kale or spinach for extra greens.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute turkey sausage for a leaner option.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For a smokier flavor, use andouille sausage.
• If you prefer a thicker soup, mash some of the beans against the pot before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with a cold beer or a glass of iced tea.

FAQ