Andouille Bean & Rice Pot

Fall has its perks, the return of warm, hearty soups being one of them! This Andouille Bean and Rice Pot combines a savourey mix of flavours, vegetables and our Johnsonville Andouille Sausage into a soup perfect for warming up during the cooler seasons. Try our recipe for dinner with the family or share with friends - and prepare for seconds!

Prep Time
Cook Time

What You Need

  • 1 pkg Johnsonville Andouille Sausage, cut into 1/4" slices
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 tbsp olive oil
  • 5 cups chicken broth
  • 1 large carrot, diced
  • 1/2 red bell pepper, diced
  • 1 3/4 cups tomato sauce
  • 1/2 - 2 cups dark red kidney beans, drained (amount to preference)
  • 1/2 tspn dried thyme leaves
  • 1 bay leaf
  • 1/4 tspn pepper
  • 1/3 cup Uncle Ben's Bistro Express Rice (or other according to preference)
  • salt, to taste


  1. In a large pan, saute the onion and garlic in oil until onion starts to brown. Add all remaining ingredients except for sausage, rice and salt, then bring to a boil.

  2. Reduce heat and let simmer, covered, for approximately 20 minutes, while stirring occassionally. Add rice and sausage, then continue to let simmer uncovered for another 10 minutes or until soup thickens.

  3. Discard bay leaf and season with salt to preference. Let sit for 1-2 minutes and serve.