Quick Red Bean Soup Recipe

Name: Quick Red Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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

1
In a Dutch oven or large pot over medium heat, cook the sausage until browned and the fat is rendered, about 5 minutes.
2
Drain on paper towels and set aside.
3
To the fat in the pan, add the oil and heat over medium-high heat.
4
Add the onions, celery, bell peppers, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes.
5
Add the garlic and cook, stirring, until fragrant, 30 seconds.
6
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.
7
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.
8
Remove from the heat and discard the bay leaf.
9
(If desired, the soup can be pureed at this point using a hand-held immersion blender, or in batches in a food processor.)
10
To serve, ladle the soup into bowls and top each portion with 1 to 2 tablespoons of the cooked rice.
11
Garish each serving with scallions and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Quick Red Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Red Bean Soup

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