It’s no secret that I love a good soup – just check out my recipe page to see some of my favorites. Not only are soups comforting, but I find them to be a perfect way to get in plenty of veggies and flavor. Simple is best, and that’s just what I have found in this spicy medley. Enjoy!
Whole ingredients? Check
Photographs well? Um no…not at all…but see above question on tastiness
Spicy Cajun Red Bean Soup
- 1 white onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 ripe tomatoes, chopped
- 1 big can of red beans (I used kidney), drained and rinsed
- 16 ounces veggie broth
- 1/2 – 1 tsp Cajun seasoning (I used Tony Chacheres’s Creole seasoning)
- 1/2 tsp smoked paprika
- Salt & pepper
- Cooked brown rice
- Crunchy french bread for dipping
- Heat a soup pot on medium heat. Add in olive oil. Once hot add in onion, bell pepper, celery, and garlic. [Did you know that onion, bell pepper, and celery are considered the “holy yrinity” of Cajun cooking? Just the smell of these ingredients sauteing brings back fond memories of my mama’s cooking]
- Saute over medium heat until the veggies start to become tender, stirring frequently (I cooked them a total of 10 minutes)
- Add in chopped tomatoes, beans, and seasonings. Stir together and let sit over heat for an additional 3-5 minutes
- Take about 1/3 to 1/2 the veggie mixture (depending on how chunky you like your soup) and place it in a blender or food processor with some of the veggie broth. Blend until smooth
- Pour the blended mixture back into the pot along with remaining veggie broth. Heat through.
- Serve over brown rice and with a piece of toasted French bread smeared with Earth Balance.
Once again I have to say this soup did not photograph well but don’t let that stop you because it is sooo easy and good.
Whole, fresh ingredients
Let the mixture simmer together
Serve over brown rice (optional, I didn’t) with crusty French bread spread with Earth Balance
This is one of those soups that just gets better every day.