There’s nothing better than a warm, hearty bowl of soup on a chilly day, and this Cajun Sausage and Bean Soup is comfort food at its best. Made with smoky andouille sausage, tender navy beans, hearty potatoes, and sweet carrots, every spoonful is full of flavor. Simmered in a rich, herb-filled broth and served with rice, this easy sausage and bean soup is filling, cozy, and absolutely delicious. Perfect for weeknight dinners or meal prep, this one-pot Cajun soup will quickly become a family favorite you’ll be making all winter long!
This Cajun Sausage and Bean Soup is the perfect recipe for a crisp fall or winter day when you want everyone gathered around the table feeling warm, cozy, and full. If you’re looking for another hearty soup to add to your rotation, be sure to try my Ham Potato and Corn Soup—it’s just as comforting and delicious!
Ingredients
- olive oil
- potatoes
- carrots
- onion
- garlic
- kosher salt
- red pepper flakes
- cajun seasoning
- canned navy beans
- can diced tomatoes
- chicken stock
- thyme
- oregano
- parmesan rind
- parmesan cheese
- andouille sausage fully cooked
- cooked rice
See exact quantities in recipe card
Instructions
To start, heat ½ tablespoon of olive oil in a large soup pot and add the half-moon sliced sausage. While this step is optional, I love to give my sausage a little browning before adding it to the soup—it builds flavor and leaves behind delicious drippings for the vegetables. Once the sausage is browned, remove it to a plate and set it aside.
Next, add another tablespoon of olive oil to the pot along with the chopped potatoes, carrots, and onions. Stir everything together, scraping up the flavorful bits left from the sausage. If needed, add a few tablespoons of water to help deglaze the pot. When the vegetables begin to soften and the onions turn translucent, stir in the garlic cloves.
Then, add the tomatoes and drained navy beans, mixing everything well before seasoning with thyme, oregano, salt, red pepper flakes, and Cajun seasoning. Drop in a two-inch parmesan rind for extra flavor, then pour in the stock. Return the browned sausage to the pot, stir to combine, and cover with a lid. Let the soup simmer for about 15 minutes, or until the carrots and potatoes are fork-tender. Serve hot over cooked rice if desired for a hearty and comforting meal.
Equipment
A good sized soup pot is essential in every kitchen. Here is a link to one of my favorites. In this recipe I also used a garlic press which I use just about every day! If you don't have one yet, you need one! If you ever find yourself in need of new kitchen tools take a look at my store front. I have some of my favorites there and they are tried and true!
Pairing
This soup is so delicious served over white rice with a side of warm crusty French bread! Be sure and have some fresh parmesan ready to grate over the top of each full bowl too!
FAQs
I would substitute the andouille sausage for your favorite cooked turkey kielbasa instead. You can also omit the cajun seasoning. I would add some salt and pepper in place of.
Adding kale or spinach leaves in with the sausage is a great way to add greens!
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Cajun Sausage and Bean Soup
Equipment
Ingredients
- 1 ½ Tablespoon olive oil divided
- 13 ounce package andouille sausage, fully cooked cut into half moon shape
- 2-3 russet potatoes Almost 1 pound, diced to bite sized
- 1 large carrot diced to bite sized
- ½ cup onion chopped
- 2 garlic cloves pressed or chopped
- 15 ounce can diced tomatoes undrained
- 16 ounce can navy beans drained
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried oregano heaping
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ⅛-1/4 teaspoon cajun seasoning optional, can add later if more spice is desired
- 2 quarts chicken stock
- 2 inch piece parmesan rind
- 1 ½ cup cooked rice optional
- fresh grated parmesan for topping
Instructions
- Heat ½ Tablespoon olive oil in a large pot. Brown the sliced sausage (optional) for extra flavor, then remove to a plate.Add 1 tablespoon olive oil back to the pot and add potatoes, carrots, and onions. Cook until slightly softened, scraping up sausage drippings (add a splash of water if needed).Stir in garlic, then add tomatoes and drained navy beans. Add the thyme, oregano, red pepper flakes, salt, and Cajun seasoning. Stir. Drop in a parmesan rind, pour in the stock, and return sausage to the pot. Stir to combine. and heat to a simmer. Cover and simmer about 15 minutes, or until potatoes and carrots are fork tender.Serve hot, on top of rice if desired.
Misty Tannery says
This recipe has quickly become a favorite! Super important to use andouille sausage and that Parm rind puts it over the top! Can't wait for you to try it!