Red Beans and Rice Soup



Makes about 10 cups, 6 servings
Hands on time: 25 minutes
Total preparation time: 40 minutes

2 tablespoons vegetable oil
6 ounces ham
1 large onion
4 medium celery stalks
1 large green bell pepper
3 garlic cloves
1 tablespoon Creole Seasoning (recipe follows)
1 pound fully cooked smoked andouille sausage
Two 15 1/2-ounce cans red kidney beans
6 cups chicken broth
1 Turkish bay leaf
1 1/2 cups cooked white or brown rice (1/2 cup uncooked rice equals 1 1/2 cups cooked)

Heat the vegetable oil in a 3-quart saucepan over medium heat. Medium chop the ham (about 1 1/3 cups) and add to the saucepan; cook until the ham is lightly browned, about 5 minutes. Transfer with a slotted spoon to a small bowl and set aside.

Meanwhile, medium chop the onion (about 2 cups), celery (about 2 cups), and bell pepper (about 1 1/2 cups). Add the onion to the saucepan and cook, stirring occasionally, for about 5 minutes, or until it is lightly browned. Add the celery and bell pepper and cook for 2 to 3 minutes. Press the garlic (about 1 tablespoon) into the vegetables in the saucepan; stir in the Creole Seasoning and cook 1 minute longer.

Halve the sausage lengthwise and slice it crosswise into ¼-inch thick pieces (about 3 cups); rinse and drain the beans. Add the chicken stock, sausage, beans, ham, and bay leaf to the vegetable mixture and simmer for 15 minutes. Discard the bay leaf, stir in the rice, heat, and serve.

Creole Seasoning
Yields about 1/2 cup
Combine 1 tablespoon plus 1 teaspoon hot paprika, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons cayenne, 1 1/2 teaspoons dried oregano, and 1 1/2 teaspoons dried thyme in a small bowl. Transfer to a tight jar or tin and use as directed in a recipe.


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7 Responses to Red Beans and Rice Soup

  1. Robert Adinolfi says:

    I will try it with cooked wild rice.

  2. Walter L. WalkerGalloway says:

    These are the best southern recipes that I have ever seen. I was raised with some of th best cols in the world . And I also do a little cooking my self.

    Thank u Sara

  3. Arlene says:

    Sara what a wonderful show about southern cooking. Loved the up close and personal with the cooks sharing their great fried chicken recipe along with the fried cabbage along with the amazing Gullah history . This show was so informative , educational and fun to watch. I am incorporating the fried chicken recipe along with the fried cabbage in my recipes Will do the red beans and rice soup when our hot weather breaks here in California. I always felt southern cooks were the best. They seem to do the most with less and I really respect that. Thank you

  4. Susan Dippre says:

    I really liked this show, as well as the content of this new season. It’s so great to learn about foods ‘from the ground up’. The evolution of recipes help us to understand the history of peoples and places. I am also planning on making the Red Beans and Rice Soup–I could almost taste it watching Sara create.

  5. Jody McGill says:

    Saw you make this on your show. Didn’t have a bay leaf, don’t use them. And I used Dollar General’s Creole Seasoning, didn’t make my own. My husband says it’s a keeper. Thanks!

  6. Debra Study says:

    This soup is absolutley delicious!! I have made it several times since this show and every time it is wonderful!! It almost taste like gumbo.

  7. L. Miller says:

    Saw the show over the weekend and decided to make the soup. Followed the directions, except used a Creole seasoning mix from the store, and instead of finishing it on the stove, put it in the crockpot, on high for 4 hours. The rice I used was a bagged brand with bits of carrots and broccoli, which added even more to the soup. So good on a lazy October day!

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