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Home » Soup » Southern Kidney Bean and Andouille Soup

Southern Kidney Bean and Andouille Soup

February 17, 2013

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Kidney Bean Soup andouille sausage southern

Rich, satisfying and tummy-filling, this Southern-style soup is slowly simmered with smoked ham hocks and topped with slices of spicy andouille sausage.

Kidney beans are extremely healthy.  Besides having lots of cholesterol-lowering fiber (one cup of cooked beans has almost 14 grams) and being a good source of protein,  kidney beans are also very high in antioxidants.  You may be surprised to know that kidney beans have more antioxidants than cultivated blueberries.  In fact, the red bean (a close relative of the kidney bean) is the #1 highest food in antioxidants.  Kidney beans are #3 and pinto beans #4.  So while advertisements emphasize the antioxidant properties of blueberries, cherries, cranberries and artichokes, it turns out that the humble bean ranks first place.

So, dish up!  Not only is this soup delicious, but your enjoyment of this meal will be enhanced  knowing you’re also loading up on healthy fiber and antioxidants.

Soak the dried beans in a pot of cold water overnight.

Kidney Bean Soup andouille sausage southern

The next day, dice the onions, celery and garlic.

Kidney Bean Soup andouille sausage southern

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.

Kidney Bean Soup andouille sausage southern

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.

Kidney Bean Soup andouille sausage southern

Remove the smoked ham hocks and neck bones.  Remove the meat from the bones and discard the bones.

Kidney Bean Soup andouille sausage southern

Shred the meat and set aside.

Kidney Bean Soup andouille sausage southern

Remove the bay leaves from the soup.

Kidney Bean Soup andouille sausage southern

Using a blender stick, 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.

Kidney Bean Soup andouille sausage southern

The end result will be a thick soup.

Kidney Bean Soup andouille sausage southern

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.

Kidney Bean Soup andouille sausage southern

While the soup is simmering, slice the andouille sausage, about 1/4 inch thick slices.

Kidney Bean Soup andouille sausage southern

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.

Kidney Bean Soup andouille sausage southern

Southern Kidney Bean and Andouille Soup
 
Print
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Soup
Cuisine: Southern
Serves: 6
Ingredients
  • 4 cups dried red kidney beans (can also use pinto or black beans or a combination)
  • 1 large smoked ham hock
  • 1 lb pork neck bones
  • 7 cups water
  • 1 large yellow onion, chopped
  • 2 celery stalk, chopped
  • 3 cloves garlic, minced
  • 2 large bay leaves
  • 1 teaspoon dried thyme
  • 3 beef bouillon cubes
  • 1 teaspoon Tabasco, or to taste
  • Salt and freshly ground pepper
  • ½ lb andouille sausage, cut into ¼ inch thick slices
Instructions
  1. Rinse and drain the beans and place them in a large bowl full of cold water overnight.
  2. The next day, rinse and drain the beans. Add them to a large stock pot along with 6 cups of water. Add the smoked ham hock and neck bones along with the onions, celery, garlic, bay leaves, and thyme. Bring to a boil, reduce the heat to medium-low, cover and simmer for at least 1½ hours.
  3. Remove the smoked ham hock and neck bones. Remove the meat and discard the bones. Shred the meat and set aside.
  4. Using a blender stick, puree the majority of the soup, leaving some chunks of beans. If using a stand blender, transfer ⅔ of the soup, in batches, to the blender and puree. Use a potato masher to coarsely mash the remaining ⅓ of the soup. Return the pureed soup to the pot.
  5. 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.
  6. Serve as a thick soup or use 1 cup less water and serve alongside some rice for a delicious red beans & rice dish.
3.2.1226

Inspired by Constance Snow

Kidney Bean Soup andouille sausage southern smoked ham hocks

 

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, Disclosure, Food, Gluten Free, Meat, North America, Soups & Stews Tagged With: America, andouille sausage, beans, black beans, gluten free, ham hock, kidney beans, legumes, pinto beans, pork, smoked ham hock, soup, southern, stew

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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