It’s no coincidence that the first two “recipe revisits” of Vegan Mofo are soups (I re-posted 5 Ingredient Squash Soup 2 weeks ago). Soups are one of my favorite meals and they always seem to get the least amount of attention. Soups aren’t glamorous by any means; for me they’re usually just a big pot of veggies and beans. Who really wants to see that, right? Bring out the fancy desserts and 5 course meals!
In reality, soups are the most versatile staple in my diet and a great way to use up any produce that needs to be eaten quickly. With just a tweak of ingredients from the veggies or beans used to the seasonings, the flavor possibilities are endless. I am so happy that the crisp, fall weather is here so I can really enjoy soup and chili again.
I originally posted this recipe in March and thought it warranted a second look. I said it before and I’ll say it again now, it’s not the prettiest soup on the block but remember, never judge a book by its cover! (For more soup prep pictures, see the original post)
Spicy Cajun Red Bean Soup (makes 4-5 servings)
- 1 white onion, diced
- 2 green bell peppers, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 3 ripe tomatoes, chopped
- 2 cans of red beans (I used kidney), drained and rinsed
- 32 ounces veggie broth
- 1-2 tbsp. 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.
- Sauté 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/or with a piece of toasted French bread smeared with Earth Balance.
More soup recipes from the blog:
What is your favorite soup?