This Spicy New Orleans Bean Soup is inspired by the rich and vibrant flavors of New Orleans. It’s packed with beans, which are not only super nutritious but also really filling. Plus, it’s got just the right amount of spice to give it a nice kick without being too overwhelming.
One of the things I love about this soup is how easy it is to make. Even if you’ve had a long day, you can whip this up without much fuss. The ingredients are simple and probably already in your pantry. And the best part? It all comes together in one pot, which means less cleanup!
This Spicy New Orleans Bean Soup is perfect for a family dinner or even a quick lunch. It’s great on its own, but you can also pair it with some crusty bread or a side salad for a complete meal. Trust me, your family will love it, and you’ll feel good knowing you’ve made something healthy and delicious.
Give it a try, and let me know what you think. I’m sure it will become a favorite in your household, just like it is in mine!
Table of Contents
Chef’s Notes – Spicy New Orleans Bean Soup
- Pre-soaking Beans: Soak dried beans overnight to reduce cooking time and improve digestibility. If you forget to soak them, use the quick soak method: boil the beans for 2 minutes, then let them sit covered for an hour before draining and using.
- Flavor Development: Sauté the vegetables until they are well-caramelized to build a deeper, richer flavor base for the soup.
- Alternative Proteins: Feel free to experiment with different proteins like chorizo, tofu, or even shrimp to suit your taste preferences or dietary restrictions.
- Adjusting Spice Level: Control the heat by adjusting the amount of hot sauce and Creole seasoning. Start with less, and add more to taste.
- Consistency Control: For a thicker soup, mash more of the beans or add a small amount of cornstarch slurry towards the end of cooking.
- Resting Time: Let the soup sit for about 15-20 minutes before serving to allow the flavors to meld together better.
- Serving Suggestions: Garnish with a dollop of sour cream or a sprinkle of grated cheese for added creaminess and flavor contrast.
- Make it Ahead: This soup tastes even better the next day as the flavors continue to develop. Prepare it a day in advance for optimal taste.
- Freezing Tips: Freeze the soup without the rice, and add freshly cooked rice when reheating to prevent the rice from becoming mushy.
Spicy New Orleans Bean Soup
4
bowls20
minutes2
hours30
minutes450
kcal2
hours50
minutesDive into the rich, smoky flavors of New Orleans with this Spicy New Orleans Bean Soup! Perfectly paired with a glass of Merlot, this hearty soup combines tender beans, savory sausage, and aromatic vegetables for a soul-warming meal. Inspired by a memorable engagement brunch at Commander’s Palace, this dish is sure to bring joy and warmth to your table. Get ready to impress your loved ones with this easy-to-make, flavorful soup!
Ingredients
- Beans and Meat
1/2 pound dried kidney beans
1/3 pound smoked sausage (such as kielbasa), sliced into half-moons
1/3 pound diced smoked turkey breast
- Vegetables and Seasonings
1 tablespoon extra virgin olive oil
1 medium white onion, finely chopped
4 cloves garlic, minced
1/2 red bell pepper, diced
2 celery stalks, chopped
1 tablespoon Creole seasoning
2 sprigs fresh thyme
- Liquids and Sauces
8 cups chicken broth
1 tablespoon hot sauce
1 tablespoon soy sauce
- Garnishes
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
1 bunch green onions, thinly sliced
- For Serving
3 cups cooked brown rice
- Alternative Ingredients:
Kidney Beans: Use canned beans for quicker preparation.
Smoked Sausage: Substitute with chorizo or vegan sausage for dietary preferences.
Smoked Turkey Breast: Replace with tofu or tempeh for a vegetarian option.
Chicken Broth: Use vegetable broth for a vegetarian version.
Soy Sauce: Tamari or coconut aminos for gluten-free options.
Brown Rice: Substitute with quinoa or cauliflower rice for a low-carb alternative.
Directions
- Rinse the kidney beans thoroughly and set aside. Heat the olive oil in a large Dutch oven over medium-high heat for about 1-2 minutes.
- Add the chopped onion, minced garlic, diced bell pepper, and chopped celery to the pot. Sprinkle in the Creole seasoning and cook the vegetables until they are tender and fragrant, approximately 10 minutes.
- Stir in the sliced smoked sausage and diced smoked turkey breast. Cook for an additional 5 minutes until the meat is browned and the vegetables are golden-brown.
- Add the rinsed kidney beans and pour in 6 cups of chicken broth. Stir to combine all ingredients.
- Drop in the bay leaf and fresh thyme sprigs. Bring the mixture to a boil and cook for about 10 minutes. Skim off any foam that rises to the surface.
- Cover the pot, reduce the heat to medium, and let it simmer for about 1 hour. Stir occasionally to prevent sticking.
- Reduce the heat to medium-low and remove the bay leaf and thyme sprigs from the pot.
- Puree half of the soup in a food processor until smooth. Return the pureed soup back to the pot.
- Add the remaining 2 cups of chicken broth along with the hot sauce and soy sauce. Stir well to combine.
- Bring the soup to a boil for about 5 minutes before reducing the heat to medium-low again. Cook uncovered for an additional hour until the soup reaches your desired consistency.
- Stir in the chopped parsley and sliced green onions. Season with salt and black pepper to taste.
- To serve, ladle the soup into shallow bowls and place a half-cup scoop of cooked brown rice in the center of each bowl.
- Garnish with additional chopped parsley and green onions if desired.
Equipment
- chef’s knife
- cutting board
- dutch oven
- food processor
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 55g
- Protein: 20g
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 900mg
- Potassium: 800mg
- Fiber: 12g
- Sugar: 6g
- Vitamin A: 15IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 20mg
FAQ – Spicy New Orleans Bean Soup
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. Drain and rinse them well before adding to the soup. Reduce the cooking time significantly since canned beans are already cooked.
What can I use as a substitute for smoked sausage?
If you don’t eat pork, you can use turkey sausage or even a plant-based sausage. Chorizo also works well if you want to add a different smoky flavor.
How can I make this Spicy New Orleans Bean Soup vegetarian?
To make this soup vegetarian, omit the sausage and turkey, and use vegetable broth instead of chicken broth. You can add more vegetables or use a plant-based protein like tofu or tempeh.
Can I make this soup spicier?
Absolutely! Increase the amount of hot sauce or add some cayenne pepper or red pepper flakes. Adjust to your preferred spice level gradually.
How should I store leftovers?
Store the leftover soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup (without rice) in freezer-safe containers for up to three months.
What can I serve with this soup?
This soup pairs well with crusty bread, cornbread, or a side salad. A glass of Merlot or another full-bodied red wine complements the flavors beautifully.
