Name: Tuesday’s Red Bean Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 2 1/2 Tbsp Paprika; 2 Tbsp. Salt; 2 Tbsp. Garlic powder; 1 Tbsp. Black pepper; 1 Tbsp. Onion powder; 1 Tbsp. Cayenne pepper; 1 Tbsp. Oregano; 1 Tbsp. Thyme; 1 Tbsp. Olive oil; 1/2 Cups Diced bacon; 1 1/2 Cups Onions, chopped; 1/4 Cups Bell peppers, chopped; 1 Tbsp. Garlic, minced; 4 Bay leaves; 6 oz. Andouille sausage; 1 small Ham hock; 2 Cups Red kidney beans, soaked overnight; 1 tsp. Worcestershire sauce; 2 qts. Chicken stock; 1 tsp. Salt; 1 1/2 Cups Long grain rice, cooked; 6 Tbsp. Green onions, chopped

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Tuesday’s Red Bean Soup

Author: Adam Moore Cuisine: Cajun Courses: Soup Recipe Keys: Dairy Free Freezer Meals High Protein Make Ahead Non Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 1.25 hr Total Time 1 hr 35 mins

Servings: 8 Calories: 420

Best Season: Fall, Winter

Dietary:

Dairy-free

Description

A deeply seasoned New Orleans-style red bean soup, built on a homemade Emeril-style Creole seasoning blend — bacon, andouille sausage, and a ham hock simmered with overnight-soaked red kidney beans, bay leaves, and chicken stock for an hour, then finished with rice and chopped green onions. Classic Monday-bean-soup energy, any day of the week.

Instructions

Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme to make the Creole seasoning blend.
Heat the olive oil in a large heavy pot over high heat.
Add the bacon and sauté for 2 minutes.
Add the onions, bell peppers, garlic, bay leaves, andouille sausage, and ham hock. Cook, stirring, for 2 minutes.
Add the soaked, drained kidney beans and cook for 2 minutes more.
Stir in 1 Tbsp. of the Creole seasoning, the Worcestershire sauce, and the chicken stock. Bring to a boil.
Reduce the heat to medium and cook for 1 hour, stirring occasionally.
Add the salt, cover the pot, and cook for 15 minutes more.
Turn off the heat and let the pot sit, covered, for a few minutes before serving.
Serve over cooked rice, topped with chopped green onions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 5g25%
Cholesterol 35mg12%
Sodium 1280mg54%
Total Carbohydrate 50g17%
Dietary Fiber 12g48%
Sugars 3g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak the kidney beans overnight before cooking — this is essential both for food safety (raw kidney beans contain a toxin destroyed by proper cooking) and for getting them tender in the cook time.

Combine all the Creole seasoning ingredients ahead of time and keep extra on hand — it's useful well beyond this one soup.

Keywords: Tuesday's red bean soup recipe, New Orleans red beans, Emeril Creole seasoning soup, andouille ham hock soup, Cajun red bean soup recipe, Louisiana red beans and rice soup

Tuesday’s Red Bean Soup