Cajun 15 Bean Soup Recipes

CAJUN 15 BEAN SOUP

CAJUN 15 BEAN SOUP image

Number Of Ingredients 16

Ingredients

20 ounces dried mixed beans , rinsed
12 cups water
1 large onion - chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic - minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
½ teaspoon oregano
1 teaspoon thyme
½ teaspoon liquid smoke flavoring
1½ teaspoons salt - or to taste

Steps:

Place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered,for 60-75 minutes until beans are tender. When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet. Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself.

15 BEAN AND HAM SOUP

15 Bean and Ham Soup image

This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe.

Provided by Faux Chef Lael

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1 (20 ounce) package dry beans (I recommend Hurst 15 Bean blend, with included spice packet)
1 ham bone
2 1/2 cups ham, chopped
1 cup bacon bits (please use real bacon bits, not imitation salad topping)
5 large carrots, chopped, divided in half
3 stalks celery & leaves, chopped, divided in half
1 large onion, chopped, divided in half
10 cups chicken broth, divided
3 bay leaves
2 tablespoons Worcestershire sauce
3 drops liquid smoke
2 tablespoons Dijon mustard (or spicy brown)
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon ground rosemary
1 teaspoon black pepper, ground
1 (12 ounce) can vegetable juice (V8)
2 (10 ounce) cans diced tomatoes and green chilies (Rotel)
3 tablespoons lemon juice (approximately 1 large lemon)

Steps:

Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.

Nutrition Facts : Calories 227.4, Fat 9.1, SaturatedFat 2.8, Cholesterol 34, Sodium 2347.2, Carbohydrate 14.7, Fiber 2.8, Sugar 6.2, Protein 21.6

CAJUN STYLE WHITE BEAN SOUP

Cajun Style White Bean Soup image

This recipes has been submitted for play in ZWT9 - Cajun/Creole. The recipe is from cookbook: Cajun Cooking by Better Homes and Gardens. Ham and hot pepper jazz up the flavor of this colorful bean and tomato soup. Hope you will enjoy this quick and easy to make dish!

Provided by Baby Kato

Categories Easy

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces great northern beans
water, to cover beans
5 cups water
2 cups canned tomatoes, cut up or 16 ounces canned tomatoes
1 cup ham, meaty bone or 1 cup smoked pork hock
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon bottled hot pepper sauce
1/4 teaspoon salt

Steps:

Put rinsed beans, in a 4 quart dutch oven and cover beans with water. Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1 - 2 hours. Drain beans and re-rinse.
Place the beans, water, undrained tomatoes, ham bone, onion, green peppers, celery, garlic and pepper back into same dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until beans are tender.
Remove ham bone, when cool, cut meat from bone and return to soup and heat through. Stir in the hot pepper sauce, taste and season with salt.

Nutrition Facts : Calories 98.3, Fat 1.6, SaturatedFat 0.5, Cholesterol 12.1, Sodium 585, Carbohydrate 13, Fiber 3.7, Sugar 3.4, Protein 8.8

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