New Orleans Bean Soup Food

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

FRENCH MARKET SOUP

French Market Soup image

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas

Provided by Taste of Home

Categories Lunch

Time 4h50m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley

Steps:

Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

CAJUN STYLE RED BEAN AND RICE SOUP

Cajun Style Red Bean and Rice Soup image

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Provided by Holly

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Steps:

In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g