Red Bean, Rice & Sausage Soup

This soup borrows from the soul of Louisiana red beans and rice, then turns it into a thick, rib-sticking bowl. The holy trinity is here: onion, celery, and red bell pepper sautéed with garlic until the onions start to brown and build a flavorful base.

Two full cans of kidney beans go in with tomato sauce, chicken broth, and raw long-grain rice. The rice cooks directly in the soup, releasing starch as it simmers, which naturally thickens the broth into something closer to a stew. No roux needed.

The sausage goes in last, just 10 minutes before serving. Adding it at the end keeps the slices intact and prevents them from turning rubbery from overcooking. The rendered fat from the sausage melts into the broth and adds one more layer of richness.

Pro Tips

• Brown the onions properly. The 5 to 6 minutes of browning called for here is what gives the soup its depth. Don’t rush this step or start with the heat too high.
• The rice will continue to absorb liquid as it sits. If reheating leftovers, add a splash of broth or water to thin it back out. It thickens considerably overnight in the fridge.
• Use smoked sausage or andouille for the most authentic Louisiana flavor. Turkey sausage works too for a leaner option.
• This soup keeps 3 to 4 days refrigerated and actually tastes better the next day once the flavors have fully melded.

Variations

• Spicy Cajun version: Add ¼ teaspoon cayenne and a dash of hot sauce with the thyme for a spicier pot.
• Vegetarian option: Skip the sausage, use vegetable broth, and add an extra can of beans for protein. The soup is hearty enough to stand on its own.