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Soups & Stews
Shortcut Cajun Red Bean Soup
Allrecipes' shortcut soup — smoky andouille sausage, canned kidney beans, and frozen vegetables simmered with Creole seasoning into a hearty, creamy broth, finished with green onions and an optional splash of hot sauce.
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces andouille sausage, sliced 1/4-inch thick
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 2 (15-ounce) cans red kidney beans, undrained
- 2 cups chicken broth
- 2 scallions, thinly sliced
- Hot sauce, to taste
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add andouille sausage, bell pepper, onion, and celery and cook until vegetables are softened, 8 to 10 minutes.
- Add garlic and Creole seasoning and cook until fragrant, about 1 minute.
- Add kidney beans (undrained) and chicken broth. Bring to a simmer and cook for 20 minutes.
- Using the back of a wooden spoon, mash some beans against the side of the pot and stir until the mixture thickens and turns creamy. Season with salt and extra Creole seasoning to taste.
- Ladle into bowls and top with scallions and hot sauce.
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