Ingredients
6
6 servings
- •1 tablespoon olive oil
- •8 ounces bacon, cooked and cubed
- •1.5 cups chopped onion
- •0.25 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
- •1.5 cups cooked rice
- •6 tablespoons thinly sliced green onion
Instructions
- In a large pot over high heat, heat oil. Add bacon and sauté for 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage, and ham hock and sauté for 2 more minutes.
- Add beans and sauté for 2 more minutes. Stir in Cajun-style seasoning, Worcestershire sauce, and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- Add 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 ham hock.
- Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
Nutritional Facts
Per 6 servings
- Calories: 671
- Carbohydrate: 55g
- Fat: 36g
- Fiber: 11g
- Protein: 32g
- Sugar: 4g
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