Cajun-Style Red Bean and Rice Soup

Recipe View 2 mins In a large, heavy-bottomed pot or Dutch oven over medium-high heat, heat the olive oil. Add the cooked and cubed bacon and sauté for 2 minutes, rendering some of its fat. (Estimated time: 2 minutes)

Recipe View 5 mins Add the chopped onions, green bell pepper, minced garlic, bay leaves, sliced andouille sausage, and smoked ham hock to the pot. Sauté, stirring occasionally, until the onions are translucent and the sausage begins to brown. (Estimated time: 5 minutes)

Recipe View 2 mins Stir in the soaked and drained kidney beans and sauté for another 2 minutes, coating them with the flavorful mixture. (Estimated time: 2 minutes)

Recipe View 1 hrs Stir in the Cajun seasoning, Worcestershire sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally to prevent sticking. (Estimated time: 1 hour)

Recipe View 15 mins Add the salt, cover the pot again, and continue to simmer for an additional 15 minutes to allow the flavors to meld further. (Estimated time: 15 minutes)

Recipe View 20 mins Turn off the heat and let the soup sit, covered, for about 20 minutes to allow the flavors to deepen and the beans to become even more tender. (Estimated time: 20 minutes)

Recipe View Remove and discard the smoked ham hock.

Recipe View Ladle the soup into individual bowls. Top each serving with 1/4 cup of cooked rice and 1 tablespoon of thinly sliced green onion.