Andouille Sausage and Kidney Bean Soup
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This kidney bean soup captures the warmth, flavors, and home-cooked goodness of the South. This rich, smoky, creamy soup is a perfect way to bring bold Cajun flavors to your table in a thoroughly nourishing and satisfying way!
When it comes to comfort food, the South knows how to do it right. And while this may not be the prettiest dish to look at, the flavor more than makes up for where the aesthetics are lacking! At its core, this soup starts with protein-packed kidney beans that blend into a creamy base. Unlike traditional chunky bean soups, this one is pureed to create a smooth, silky texture that hugs every spoonful. That creamy, buttery flavor is then met with some spicy heat from the andouille sausage.
Not only is this kidney bean soup bursting with bold Southern flavors, it’s also a soup that will fill your kitchen with a wonderful and mouthwatering aroma as it simmers. Put on some soothing jazz, start ladling the soup into bowls, and get ready for a superbly cozy meal that will nourish both body and soul!
Andouille Sausage and Kidney Bean Soup Recipe
Let’s get started!
Soak the dried beans in a pot of cold water overnight.
Drain and rinse the beans. Return the beans to a large stock pot and add the water. Add the smoked ham hocks and pork neck bones.
Add the onions, celery, garlic, bay leaves and thyme. Bring everything to a boil, reduce the heat to medium-low, cover and simmer for at least 1 1/2 hours.
Remove the smoked ham hocks and neck bones. Remove the meat from the bones and discard the bones. Shred the meat and set aside.
Remove the bay leaves from the soup.
Using an immersion blender, blend the majority of the soup, while leaving some chunks of beans. If using a stand blender, puree 2/3 of the soup and coarsely mash the other 1/3. Return the pureed soup to the pot. The end result will be a thick soup.
Add the shredded meat to the soup along with the beef bouillon cubes and hot sauce. Bring the soup to a simmer, reduce the heat to low, cover and simmer for another 15 minutes, stirring occasionally. Add salt to taste and more hot sauce according to heat preference.
Add a little oil to a skillet and fry the andouille sausage slices until golden on both sides.
Ladle the soup into soup bowls and top with the andouille sausage slices.
Enjoy!
For more delicious Southern recipes be sure to try my:
- Southern Butter Beans
- Shrimp and Grits
- Corn Pudding
- Fried Okra
- Andouille and Greens with Cheese Grits
- Sausage Gravy
- Jambalaya
- Southern Black Eyed Pea Salad
- Grillades and Grits
- Fried Catfish
- Pickled Okra
- Chicken Fried Steak Burgers
- Boiled Peanuts
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Andouille Sausage and Kidney Bean Soup
Ingredients
- 4 cups dried red kidney beans , can also use pinto or black beans or a combination
- 1 large smoked ham hock
- 1 pound pork neck bones
- 7 cups beef broth
- 1 large yellow onion , chopped
- 2 celery ribs , chopped
- 3 cloves garlic , minced
- 2 large bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Tabasco , or to taste
- salt and freshly ground pepper
- 1/2 lb andouille sausage or other flavorful smoked sausage , cut into 1/4 inch thick slices
Instructions
- Rinse and drain the beans and place them in a large bowl full of cold water to soak overnight. The next day, rinse and drain the beans.
- Add the beans to a large soup pot along with the beef broth, smoked ham hock, neck bones, onions, celery, garlic, bay leaves, and thyme. Bring to a boil, reduce the heat to medium-low, cover and simmer for at least 1 1/2 hours.
- Remove the smoked ham hock and neck bones. Remove the meat and discard the bones. Shred the meat and set aside.Using a blender stick, puree the majority of the soup, leaving some chunks of beans. If using a stand blender, transfer 2/3 of the soup, in batches, to the blender and puree. Use a potato masher to coarsely mash the remaining 1/3 of the soup. Return the pureed soup to the pot.
- Add the shredded meat to the soup along with the bouillon cubes and hot sauce. Return to a simmer, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Add salt and hot sauce to taste.Serve as a thick soup or use 1 cup less beef broth and serve alongside some rice for a delicious dish of red beans and rice.
Nutrition
Originally published on The Daring Gourmet February 17, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
