Recipe Revisit: Spicy Cajun Red Bean Soup

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


  1. Heat a soup pot on medium heat. Add in olive oil. Once hot add in onion, bell pepper, celery, and garlic.
  2. Sauté over medium heat until the veggies start to become tender, stirring frequently (I cooked them a total of 10 minutes)
  3. Add in chopped tomatoes, beans, and seasonings. Stir together and let sit over heat for an additional 3-5 minutes
  4. 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
  5. Pour the blended mixture back into the pot along with remaining veggie broth. Heat through.
  6. 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?


One thought on “Recipe Revisit: Spicy Cajun Red Bean Soup

  1. Pingback: Meatless Monday Ideas

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