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!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 andouille sausages sliced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 stalks celery 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 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
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!