Red Bean & Rice Soup

Ingredients

• ¼ CupButter
• 6 RibsCelery, Diced
• 2Lg Onion, Diced
• 4 ClovesGarlic, Minced
• 1 GallonChicken Stock
• 6 CupsKidney Beans
• 2 PoundSausage
• 1Each Ham Hock
• 2Each Bay Leaf
• 3 CupsRice
• 1 Tablespoon[recipe:Cajun Seasoning]
• 1 TeaspoonSalt
• 1 TeaspoonBlack Pepper

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   1. In a heavy sauce pan or stockpot, melt the butter over medium heat.

2. 2

   2. Add the diced celery, diced onion, and minced garlic. Cook, stirring occasionally, for about 10 minutes until softened and fragrant.

   ⏱Start 10:00
3. 3

   3. Slice the sausage and add it to the pot; cook for 3-4 minutes to lightly brown.

   ⏱Start 3:00
4. 4

   4. Pour in the chicken stock, then add the kidney beans, ham hock, bay leaves, Cajun Seasoning, salt, and black pepper.

5. 5

   5. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes to let the flavors develop.

   ⏱Start 15:00
6. 6

   6. Stir in the rice and continue to simmer for another 15-20 minutes, stirring occasionally, until the rice is almost tender.

   ⏱Start 15:00
7. 7

   7. Remove from the heat, discard the bay leaves and ham hock, and let the soup cool slightly before serving — the rice will continue to absorb liquid and thicken as it sits.