Rich, satisfying and tummy-filling, this Southern-style soup is slowly simmered with smoked ham hocks and topped with slices of spicy andouille sausage. Kidney beans are extremely healthy. Besides having lots of cholesterol-lowering fiber (one cup of cooked beans has almost 14 grams) and being a good source of protein, kidney beans are also very high in antioxidants. You may be surprised to know that kidney beans have more antioxidants than cultivated blueberries. In fact, the red bean (a close relative of the kidney bean) is the #1 highest food in antioxidants. Kidney beans are #3 and pinto beans #4. So while advertisements emphasize the antioxidant properties of blueberries, cherries, cranberries and artichokes, it turns out that the humble bean ranks first place. So, dish up! Not only is this soup delicious, but your enjoyment of this meal will be enhanced knowing you’re also loading up on healthy fiber and antioxidants.
Kidney Bean and Andouille Sausage Soup Recipe
Soak the dried beans in a pot of cold water overnight.
Drain and rinse the beans. Return the beans to a large stock pot and add the water. Add the smoked ham hocks and pork neck bones.
Add the onions, celery, garlic, bay leaves and thyme. Bring everything to a boil, reduce the heat to medium-low, cover and simmer for at least 1 1/2 hours.
Remove the smoked ham hocks and neck bones. Remove the meat from the bones and discard the bones. Shred the meat and set aside.
Remove the bay leaves from the soup.
Using an immersion blender, blend the majority of the soup, while leaving some chunks of beans. If using a stand blender, puree 2/3 of the soup and coarsely mash the other 1/3. Return the pureed soup to the pot.
The end result will be a thick soup.
Add the shredded meat to the soup along with the beef bouillon cubes and hot sauce. Bring the soup to a simmer, reduce the heat to low, cover and simmer for another 15 minutes, stirring occasionally. Add salt to taste and more hot sauce according to heat preference.
Add a little oil to a skillet and fry the andouille sausage slices until golden on both sides.
Ladle the soup into soup bowls and top with the andouille sausage slices.
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