Cajun Sausage and Bean Soup

5 from 1 vote

A hearty Cajun sausage and bean soup made with andouille, navy beans, potatoes, and carrots in a flavorful broth. Serve over rice for comfort food at its best.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: cajun spicy, sausage, soup

Servings:

Calories: 423kcal

Author: Misty Tannery

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.

Notes

Browning the sausage in the beginning is optional. I personally like my cooked sausage to be browned before adding to recipes. Plus, it leaves behind great drippings for the veggies.

Cajun seasoning is optional. The sausage gives plenty of spice. The cajun seasoning is there for those that like more spice.

If you use fresh parmesan, always save the rind. I put mine in a freezer bag and freeze until ready to use.

Nutrition