- 8
Ingredients
- 8 ounces andouille sausage, diced
- 1 tablespoon extra virgin olive oil
- 1 cup celery, diced
- 1 cup red and green bell pepper, diced
- 1 cup yellow onion, diced
- 1 tablespoon Cajun Spice Mix
- 3 – 15 ounce cans light red kidney beans, rinsed and drained
- 3 cups chicken stock
Preparation
Step 1
Heat a dutch oven or a large pot over medium-high heat. Add the diced sausage and cook for 4-5 minutes, until the fat has rendered and the sausage is browned. Remove the sausage from the pot with a slotted spoon and set aside.
Heat the olive oil in the bottom of the pot with the drippings from the sausage. Add the celery, bell peppers, onion, and spice mix. Cook for about 5 minutes, stirring frequently, until the vegetables are tender.
Add the chicken stock to the pot, scraping any browned bits from the bottom. Add the beans and bring the soup to a boil. Reduce the heat to medium-low and simmer for about 30 minutes.
Turn off the heat and allow the soup to cool slightly. Use a hand-held immersion blender to blend the soup to your desired thickness. I prefer soups to be thick and chunky, so I only partially pureed the soup. If you like a smoother texture, by all means, have at it! Stir the sausage back into the soup (or use as a garnish if you pureed the soup). Enjoy!