Fructose Free New Orleans Red Bean and Rice Soup
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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