Red Bean, Rice & Sausage Soup

This comforting Red Bean, Rice, and Sausage Soup is the ultimate cozy meal for chilly evenings. It combines smoky, sliced sausage with earthy red kidney beans and fluffy long-grain rice, all simmered together in a savory blend of chicken stock, tomato sauce, and fresh vegetables. The addition of thyme, bay leaf, and black pepper creates a deep, aromatic flavor profile that warms you from the inside out. It&# 226;ÂÂs a versatile, protein-packed dish that holds up beautifully, making it perfect for meal prep or serving a crowd. Simple to prepare with pantry staples, this rustic soup delivers a satisfying texture and robust taste that feels like home-cooked comfort food at its finest.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 860.8

Dietary: Gluten-free

Description

This comforting Red Bean, Rice, and Sausage Soup is the ultimate cozy meal for chilly evenings. It combines smoky, sliced sausage with earthy red kidney beans and fluffy long-grain rice, all simmered together in a savory blend of chicken stock, tomato sauce, and fresh vegetables. The addition of thyme, bay leaf, and black pepper creates a deep, aromatic flavor profile that warms you from the inside out. It&# 226;ÂÂs a versatile, protein-packed dish that holds up beautifully, making it perfect for meal prep or serving a crowd. Simple to prepare with pantry staples, this rustic soup delivers a satisfying texture and robust taste that feels like home-cooked comfort food at its finest.

Ingredients

1 lg Onion -- chopped
1 lg Garlic clove -- minced
1 teaspoon Olive oil
3 1/2 cup Chicken stock -- defatted
1 lg Carrot -- diced
1 lg Celery stalk -- diced
1/2 Sweet Red peppers -- diced
1 1/2 cup Water
1 can Tomato sauce -- (15 ounces)
2 can Red kidney beans, canned --

Directions

1
In a Dutch oven or large soup pot, heat olive oil over medium heat.
2
Add chopped onion, minced garlic, diced carrot, diced celery, and diced red peppers.
3
SautÃÂ© vegetables, stirring frequently, until onions begin to soften and brown slightly, about 5-6 minutes.
4
Stir in chicken stock, water, tomato sauce, red kidney beans, long-grain rice, dried thyme, bay leaf, and black pepper.
5
Bring the mixture to a boil over high heat.
6
Reduce heat to low, cover the pot, and let simmer for 20 minutes.
7
Add sliced sausage to the soup.
8
Continue to simmer covered for an additional 10 minutes, or until the rice is tender and the soup has thickened.
9
Remove bay leaf before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 860.8kcal

% Daily Value *
Total Fat 28.2g44%
Saturated Fat 7.4g37%
Cholesterol 186.9mg63%
Sodium 686.2mg29%
Total Carbohydrate 64.1g22%
Dietary Fiber 16.7g67%
Sugars 11.0g
Protein 77.8g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup keeps well in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. Note that the rice may continue to absorb liquid upon reheating; add extra water or stock if needed.

Sausage Variations: While traditional smoked sausage works best, you can substitute with Italian sausage (mild or hot) for a different flavor profile. If using raw sausage, ensure it is fully cooked by the end of the simmering time.

Vegetable Add-ins: Feel free to add other hearty vegetables like diced potatoes or kale during the last 10 minutes of cooking.

Keywords: red bean soup, sausage soup, rice soup, kidney beans, comfort food, hearty soup, american cuisine, one pot meal, meal prep, winter soup, vegetable soup, protein rich, easy dinner, family friendly, sausage and beans, thyme soup, tomato base, chicken stock, rustic soup, leftover friendly

Read it online: https://www.chefs-mate.com/recipe/red-bean-rice-sausage-soup/