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I’m not EVEN gonna wait until Mardi Gras for this amazing soup! 😜

Updated: Feb 19

Andouille Sausage Bean and Rice Soup!

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Ingredients

3 tbsp. olive oil

1 package Johnsonville Andouille sausage (about 13.5 ounces), sliced

1 large yellow onion, chopped

1 large carrot, sliced

1 red bell pepper, chopped

3 cloves garlic, finely chopped

1 tsp. Cajun seasoning

5 cups chicken broth

1 3/4 cup tomato sauce

1 1/2 cups dark red kidney beans, drained

1 1/2 cups Spanish rice

1/2 tsp. Dried thyme

2 bay leafs

Kosher salt

1/2 tsp. Freshly ground pepper


Instructions In a large pot sauté the onion and garlic in oil until onion starts to brown. Add all remaining ingredients except for the sausage, rice and salt and stir mixing thoroughly and bring to a boil.

Reduce the heat and let simmer, covered, for approximately 20 minutes, while stirring occasionally. Add the rice and sausage and then continue to let simmer uncovered for another 20 mins. or until soup thickens and rice tender.

Discard bay leafs and season with salt and pepper if needed and serve.


Enjoy! 😉

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