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.
Andouille Soup with Red Beans and Rice
1 Tbsp. canola oil
12 oz. chicken andouille, sliced
1 large onion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 Tbsp. Cajun seasoning, divided
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (I usually use fire-roasted)
1 qt. chicken broth
1 bay leaf
1 (14.5 oz.) can kidney beans, drained and rinsed
1/3 cup brown rice
3 green onions, sliced
Heat a large Dutch oven over medium-high heat and add the canola oil. Place the sausage in the pot and cook until nicely browned. Remove from the pot with a slotted spoon. If there is an excess amount of fat, drain it from the pot.
Reduce the heat to medium, and add the onion, bell peppers, and 1/2 Tbsp. (1.5 tsp.) of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the diced tomatoes, broth, bay leaf, remaining 1.5 tsp. Cajun seasoning, and kidney beans into the pot; stir the sausage back in. Bring to a boil.
Place the brown rice in a small mesh strainer and run cold water over it until it runs clear, about 30 seconds. Add the brown rice to the soup. Simmer over medium-low until the rice is cooked, about 35-40 minutes. Season to taste with salt and pepper.
Ladle into bowls and top with sliced green onions.