Kidney Bean and Andouille Sausage 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 stalk , 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 red beans & rice dish.
Nutrition
Calories: 780kcalCarbohydrates: 69gProtein: 67gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 146mgSodium: 1509mgPotassium: 2101mgFiber: 19gSugar: 4gVitamin A: 29IUVitamin C: 8mgCalcium: 153mgIron: 11mg
Tried this recipe?Let us know how it was!