Step 1

In a Dutch oven or a large soup pot over medium-high heat, add the olive oil.

Step 2

Add the andouille pieces to the hot oil and cook, while stirring occasionally, until they are all browned, about 4-5 minutes.

Step 3

Transfer the andouille to a bowl.

Step 4

Add more of the olive oil to the Dutch oven and allow it to heat up.

Step 5

Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.

Step 6

Add 1/2 cup of the chicken broth to the Dutch oven and use a wooden spoon to scrape the bottom of the pot to release the browned bits.

Step 7

Add 7 1/2 cups of the remaining broth to the Dutch oven. Add the extra broth if you'd like the soup to be brothier.

Step 8

Add the beans, the adouille, the bay leaf, the onion powder, the celery seed, the paprika, the cumin, the dried thyme, and the black pepper to the Dutch oven and stir to combine.

Step 9

Bring the soup mixture to a boil.

Step 10

Reduce the heat to medium-low and cover the Dutch oven with the lid, making sure there is a little spot open for steam to vent.

Step 11

Simmer the soup mixture, while stirring occasionally and adding more of the extra broth as needed if it is becoming too thick, until the beans are soft and cooked through, about 4-5 hours.

Step 12

Taste the soup mixture for seasoning and add the salt, as needed.

Step 13

Add the carrots and the fire-roasted tomatoes and their juices to the soup mixture and stir to combine.

Step 14

Simmer the soup until the carrots are tender, about 30 minutes.

Step 15

Taste the soup for seasoning and add more of the salt, as needed.

Step 16

Serve with the parsley and the crusty bread.