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Tuesday’s Red Bean Soup

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

Ingredients
  • 2 1/2 Tbsp Paprika (Creole seasoning)
  • 2 Tbsp. Salt (Creole seasoning)
  • 2 Tbsp. Garlic powder (Creole seasoning)
  • 1 Tbsp. Black pepper (Creole seasoning)
  • 1 Tbsp. Onion powder (Creole seasoning)
  • 1 Tbsp. Cayenne pepper (Creole seasoning)
  • 1 Tbsp. Oregano (Creole seasoning)
  • 1 Tbsp. Thyme (Creole seasoning)
  • 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 (5-6 oz.)
  • 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
Instructions
  1. 1
    Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme to make the Creole seasoning blend.
  2. 2
    Heat the olive oil in a large heavy pot over high heat.
  3. 3
    Add the bacon and sauté for 2 minutes.
  4. 4
    Add the onions, bell peppers, garlic, bay leaves, andouille sausage, and ham hock. Cook, stirring, for 2 minutes.
  5. 5
    Add the soaked, drained kidney beans and cook for 2 minutes more.
  6. 6
    Stir in 1 Tbsp. of the Creole seasoning, the Worcestershire sauce, and the chicken stock. Bring to a boil.
  7. 7
    Reduce the heat to medium and cook for 1 hour, stirring occasionally.
  8. 8
    Add the salt, cover the pot, and cook for 15 minutes more.
  9. 9
    Turn off the heat and let the pot sit, covered, for a few minutes before serving.
  10. 10
    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
Read it online: https://thefamilyrecipebook.com/recipe/tuesdays-red-bean-soup/