Red Bean and Rice Soup

Red Bean and Rice Soup

Ingredients:

1 tablespoon olive oil
1/2 cup diced bacon
2 large onions, chopped
2 green bell peppers, chopped
2 tablespoons minced garlic
4 bay leaves
5 or 6 andouille sausages, sliced
1 smoked ham hock

3 (15 oz) cans red kidney beans

1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
2 quarts chicken broth

1 teaspoon salt

3 to 6 cups cooked long-grain white rice
Green onions, chopped

Directions:

Heat the oil in a large stock pot over high heat.

Add the diced bacon and saute for 2 minutes.

Add the onions, bell peppers, garlic, bay leaves, sliced andouille sausage, and ham hock and cook, stirring for 3 to 5 minutes.

Add the beans and cook for 2 minutes.

Add the Cajun seasoning,  Worcestershire sauce, chicken broth, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally.

Add the salt, cover the pot, and cook for 15 minutes.  Turn off the heat and allow the pot to sit, covered, for about 20 minutes.

Remove ham hock bones.

To serve, ladle a generous helping of soup into each bowl.  Top each serving with 1/2 to 1 cup of rice and sprinkle with sliced green onions.

6 servings

Have you tried the traditional red beans and rice?  If not, here's the recipe!
http://crowdedkitchen509.blogspot.com/2013/06/new-orleans-red-beans-and-rice.html

Red Beans and Rice