CAJUN STYLE RED BEAN AND RICE SOUP
This is a very hearty, spicy soup. Makes for a filling first-course serving.
Provided by Holly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
- Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
- Add the 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 the ham hock.
- Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g
SIMPLE RED BEAN-AND-RICE SOUP
An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
- Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.
Nutrition Facts : Calories 294 g, Fat 6 g, Fiber 10 g, Protein 17 g, SaturatedFat 1 g
BEAN SOUP WITH RICE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
- Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.
ONLINE ROUND 2 RECIPE - CAJUN RED BEAN AND RICE SOUP
Provided by Sandra Lee
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.
SIMPLE RED BEAN SOUP
When we get low on groceries toward the end of every other week, I have to be creative to make it last. Along the way, I discover easy, healthful meals that can be made in a pinch and are sure to please.
Provided by La Gourmande
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together water, tomato paste, and chicken broth in a pot until blended.
- In another pan, sauté onion and garlic in the olive oil.
- Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
- Let simmer, adding parsley and paprika.
- Add sautéed onions and garlic to soup.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 0.8, Sodium 676.3, Carbohydrate 37.1, Fiber 9.6, Sugar 7.1, Protein 13.9
RED BEAN, RICE AND SAUSAGE SOUP
Make and share this Red Bean, Rice and Sausage Soup recipe from Food.com.
Provided by CallMeBubbles
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion and garlic in oil in large saucepan until onion begins to brown. Add remaining ingredients except sausage and salt; heat to boiling.
- Reduce heat and simmer, covered, 20 minutes, stirring occasionally. Add sausage and simmer, uncovered, 10 minutes or until soup has thickened slightly; discard bay leaf and season with salt.
EASY RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
RED BEAN VEGETABLE SOUP
Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. -Ronnie Lappe, Brownwood, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.
Nutrition Facts : Calories 158 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
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- Set a large pot over medium high heat with the butter and oil, once hot, add in the sausage and cook stirring often, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage onto a plate and set aside. Add the onion, garlic, celery, and bell peppers and cook until softened, about 5 minutes. Stir in the bay leaves, thyme, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce and cook for another 2 minutes to develop the flavor of the seasonings.
- Add in the ham hock, the browned sausage, beans and chicken stock. Bring to a boil and then reduce heat to low and cook, covered, for 15 minutes. Uncover and stir in the parsley right before serving. Ladle the soup into bowls and top with cooked rice and scallions. Enjoy!
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