Andouille Soup with Red Beans and Rice

March 11, 2012 · 17 comments

in beans and legumes,dairy-free,healthy,soups and stews


It wasn’t my intention, but I’m sharing this soup during a week that Chicago is supposed to get to 77 (!!) degrees. I’m pretty sure the temperature was in the 20s last week. Yay, Midwest! At any rate, while I definitely hit the soup hard in the winter months, I could easily eat it year-round.

I’ve mentioned many times how I like to make  brown rice, but that method doesn’t really work well when you’re making one-pot meals. I love making (or should I say, eating) an andouille/red bean/rice one-pot meal, but I often have more issues with it than not. I end up burning the bottom because the rice absorbed all the liquid before I had the chance to notice, or I take the pot off the heat and then realize as we’re about to eat it that, oops, the stupid brown rice is still not cooked. I sometimes parboil the rice, but then you have to worry about figuring out how much liquid to add and just…enough already.

This soup allows me to have all the flavor of that meal without any of the worry.  This soup is slightly spicy, very hearty, and quite delicious. This is definitely one of those meals you feed to someone who thinks soup doesn’t count as a meal. Between the sausage, brown rice, and beans, this one packs a protein punch and definitely fills you up. I use chicken andouille and since every other ingredient in this recipe is quite healthy, it also makes for a low-calorie meal. Score.

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