Citric Acid Free New Orleans Red Bean and Rice Soup

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Citric Acid Free New Orleans Red Bean and Rice Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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12 oz andouille sausage, sliced into ¼-inch rounds
1 medium yellow onion, diced
3 stalks celery, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
1 ½ tsp cajun seasoning
1 tsp dried thyme
½ tsp smoked paprika
2 bay leaves
2 cans (15 oz each) red kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
6 cups low-sodium chicken broth
¾ cup long-grain white rice, uncooked
1 tsp hot sauce, plus more for serving
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
2
Reduce the heat to medium. Add the onion, celery, and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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