Red Beans and Rice Soup

Happy Tuesday!

Today I've got a soup recipe for you… I realize it might be a little warm for soup, but seriously, it's delicious, so for today we will ignore the fact that soup could be considered more of a fall/winter meal (ok honestly, I eat soup all year round, but maybe that's just me).

Growing up my mom always made soup from scratch, she even made her own beef and chicken broth. That lady knows how to make a delicous pot of soup. However, those recipes take a loooong time to make. I remember soup literally taking all day, which is just a tiny bit intimidating to me. This soup is hearty and flavourful, but takes a shortcut using storebought chicken broth. If you feel like having a pot of soup on the table in about an hour this recipe is for you!

The original recipe called for chicken andouille sausage, but I couldn't find any at my local grocery store so I used Schneider's Country Naturals which worked great.

Red Beans and Rice Soup


Red Beans and Rice Soup



  • 1 tablespoon canola oil
  • 12 ounces smoked sausage, sliced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (undrained)
  • 4-6 cups chicken broth
  • 1 bay leaf
  • 1 (14.5 ounces) can kidney beans, drained and rinsed
  • 1/2 cup rice
  • 1 dash hot sauce (such as Tabasco or Sriracha)


Heat the oil in a large pot over medium-high heat. Place the sausage in the pot and cook until nicely browned, stirring frequently. Using a slotted spoon, remove from the pot to a plate and set aside. If there is an excess amount of fat, drain it from the pot.

Reduce the heat to medium. Add the onion, bell pepper and celery. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute.

Add the tomatoes, broth, bay leaf, hot sauce, and kidney beans to the pot. Return the sausage to the pot and bring to a boil. Place the rice in a small mesh strainer and run cold water over it until it runs clear, about 30 seconds. Stir in the rice, and simmer over medium-low until the rice is cooked, about 35-40 minutes. Season to taste with salt and pepper.

Note: The original recipe called for only 4 cups of broth, which is why my soup looks so thick. Add as much broth as you like to get the right consistency. Next time I would probably go for the full 6 cups.

Red Beans and Rice Soup

Adapted from Cook Like a Champion

Linda Anderson

Linda Anderson

Welcome to my blog, Mexican Baker!  It's a chronicle of the sometimes bizzare food adventures of a Mexican Mennonite who ended up in Canada and married a half Jamaican.  Culturally diverse yet delicious!

  • Elsie Dyck

    This looks delicious! I will have this for supper tomorrow. Thanks for the idea Linda!

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