Name: 30 Minute Red Beans and Rice Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 2 andouille sausages (sliced); 1 small yellow onion (diced); 2 garlic cloves (minced); 2 celery ribs (diced); 1 small green bell pepper (diced); 1 small red bell pepper (diced); 2 fresh or dried bay leaves; 2 sprigs fresh thyme; 1 teaspoon Kosher salt; 1/2 teaspoon black pepper; 2 teaspoons Cajun seasoning; 1 tablespoon Worcestershire sauce; couple dashes hot sauce; 1 smoked ham hock; 2 cans red beans (drained and rinsed); 4 cups unsalted chicken stock; 2 tablespoons fresh parsley (chopped); 2 scallions (sliced); 1 1/2 cups cooked white rice (for serving)

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I returned this week from my monthly work trip to New Orleans, and came back to even more rain and chilly weather in Los Angeles. We’re all complaining about it because we’re just not used to this weather and so the only way to get through it is to stay indoors and make some soup. No one knows how to drive in this city when it rains. This hearty and delicious 30 minute red beans and rice soup gets the job done. Inspired by the classic Cajun dish without all of that time and effort to make. All you need is half an hour and you’ll have a great home cooked meal that’ll warm you right up in no time.

I hope you’ll keep this soup in mind and add it to your weekday cooking rotation, especially on those days when you’re just too tired to cook. We all get that way at the end of the week and the last thing we need is to spend all night in the kitchen.

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30 Minute Red Beans and Rice Soup

30 Minute Red Beans and Rice Soup is one of the easiest and tastiest dinners you can make during the week when you're too tired to cook but still gotta eat!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Keyword: Dinner, Quick and Easy, Soup

Servings: 4

Author: Jonathan Melendez

Equipment

Large pot

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 andouille sausages sliced
1 small yellow onion diced
2 garlic cloves minced
2 celery ribs diced
1 small green bell pepper diced
1 small red bell pepper diced
2 fresh or dried bay leaves
2 sprigs fresh thyme
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons Cajun seasoning
1 tablespoon Worcestershire sauce
couple dashes hot sauce
1 smoked ham hock
2 cans red beans drained and rinsed
4 cups unsalted chicken stock
2 tablespoons fresh parsley chopped
2 scallions sliced
1 1/2 cups cooked white rice for serving

Instructions

Set a large pot over medium high heat with the butter and oil, once hot, add in the sausage and cook stirring often, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage onto a plate and set aside. Add the onion, garlic, celery, and bell peppers and cook until softened, about 5 minutes. Stir in the bay leaves, thyme, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce and cook for another 2 minutes to develop the flavor of the seasonings.
Add in the ham hock, the browned sausage, beans and chicken stock. Bring to a boil and then reduce heat to low and cook, covered, for 15 minutes. Uncover and stir in the parsley right before serving. Ladle the soup into bowls and top with cooked rice and scallions. Enjoy!