Cajun Style Red Bean and Rice Soup

Cajun Style Red Bean and Rice Soup

Holly 0

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

Ingredients {{adjustedServings}} servings 671 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
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Reviews 58

  1. 87 Ratings


I live in South Mississppi, and my family LOVES this recipe! I leave out bacon and ham hock, I mix Anduoille sausage and smokey hollow cajun sausage. Also, I use 4 cans Van Camps New Orleans style Canned red beans instead of dried kidney beans....Also, cut the chicen broth in half, we like it thick! Huge winner in our house!

Morgan Luce

This was SOOOO yummy!! I made it last night and it was DELICIOUS. Changes I made: I used polish kielbasa as andouille sausage is hard to find. I put in the whole package as I wasn't about to leave half a package in the fridge. I left out the bacon as it really doesn't need it and it's too fattening. I left out the ham hock as the store only had them in packs of three and I wouldn't use the others. I'd imagine that they'd give the dish even MORE flavor, though... I added three cans (about 6 cups) of broth as 8 cups seemed like a lot to me and I wanted it to be thicker. I topped it with the rice, sliced green onions, a small dollup of fat free sour cream, and some shredded colby jack cheese. Serve it with cornbread and you have a heartwarming dish on a cold day!


Absoultely delicious...just add cornbread and it's a full meal. We had a group of people over and everyone loved it. It was easy to make, just timely.