Ingredients with Measurements:
- 1 lb smoked sausage, sliced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans red kidney beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add sliced sausage and cook until browned, about 5 minutes. Remove sausage from pot and set aside.
3. Add onion, celery, and bell pepper to the pot and sauté until vegetables are softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add drained and rinsed red kidney beans, chicken broth, dried thyme, smoked paprika, salt, and pepper to the pot. Stir to combine.
6. Bring soup to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until vegetables are tender and flavors have melded together.
7. Use an immersion blender to blend some of the soup to create a thicker consistency, if desired.
8. Add the cooked sausage back into the pot and stir to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking sausage and vegetables, low heat for simmering soup.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 25g
Protein: 23g
Sodium: 1100mg
Fiber: 7g
Sugar: 3g
Substitutions for ingredients:
- Smoked sausage can be substituted with any other type of sausage, such as kielbasa or andouille.
- Red kidney beans can be substituted with any other type of canned beans, such as black beans or navy beans.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add diced tomatoes or tomato sauce to the soup for a more tomato-based flavor.
- Use Cajun seasoning instead of smoked paprika for a spicier kick.
- Add chopped kale or spinach to the soup for added nutrition.
Tips and tricks:
- To save time, use pre-cooked sausage and skip the browning step.
- For a creamier soup, add a splash of heavy cream or half-and-half.
- This soup can be made in advance and reheated for an easy weeknight meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of chopped parsley or green onions on top.
Garnishes:
Chopped parsley, green onions, or shredded cheese can be used as garnishes.
Pairings:
This soup pairs well with crusty bread or cornbread.
Suggested side dishes:
A side salad or roasted vegetables would be a great accompaniment to this soup.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Red beans and rice is a classic dish in Louisiana Creole cuisine, and this soup is a variation of that dish.
Flavor profiles:
This soup has a smoky, savory flavor from the sausage and smoked paprika, with a hint of sweetness from the red kidney beans.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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