Quick and Spicy White Bean Soup Cajun Style
"I love Cajun country and their food. This is a quick and easy weeknight meal. Serve with fresh baked cornbread for a down home treat."
photo by JackieOhNo!
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 slices bacon, diced
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 medium green pepper, chopped
- 3 garlic cloves, minced
- 1⁄4 lb tasso ham, diced (If this is not available diced ham pieces can be used.)
- 1⁄2 lb smoked sausage, cut crosswise into 1/4-inch slices
- 2 (14 1/2 ounce) cans navy beans
- 1 cup chicken broth
- 4 tablespoons dried onion, minced
- 1 medium jalapeno, seeded and minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 tablespoon cajun seasoning
- Tabasco sauce, to taste
- salt and pepper, to taste
- 1 cup brown rice
- green onion, sliced
directions
- Heat a heavy dutch oven over medium high heat. When hot add in the diced bacon and render out the fat. Add in the carrot, celery, green pepper and garlic. Cook, stirring frequently until vegetables are wilted and crisp tender. Add the ham and smoked sausage. Cook until the meat begins to brown.
- Drain and rinse the beans. Stir in the beans, chicken stock, dried onion, jalapeno, tomatoes and Cajun seasoning. Stir to combine. Add a few shakes of Tabasco sauce to taste. If desired, season with salt and pepper. Lower heat and allow to simmer for 30 minutes.
- In another pot cook the brown rice as per package instructions. Place a serving of rice in a bowl, spoon soup over and garnish with sliced green onions.
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Reviews
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This is quite possibly the best soup I have ever tasted. The use of the contest ingredients is brilliant. I never knew dried onions could impart so much flavor as they do here. All the ingredients are in perfect proportion. And yes, it really is quick and easy. I love the way the rice is served gumbo-style instead of just being tossed in--and yes, the rice is a necessary part of the character of the dish. No matter what the contest outcome, this soup is a winner with me! -
Very good hearty delicious soup!<br/>As is, even the tasso ham which I love, great flavor. I did add the ribs from the pepper because I love heat, Loved the brown rice, but I did have one change.<br/><br/>I added a bit more broth, It was still thick which I know it should be, but a bit more was all I needed. Didn't change the flavor at all. It was perfect.<br/>Add some bread and a small salad, and that is a perfect dinner. Making it again for sure.<br/>Kim -
This was the first "Dining On A Dollar" recipe I decided to try out of 31 (less my 2 recipes) and I was not to sure if I would like this type of soup. However, it turned out to be simply great!!! It was tasty, filling and easy to make. It is a meal in itself and really good for cold winter days... try it, I highly recommend making this recipe.
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Absolutely delicious. I was so ready for a non holiday meal that was healthy and tasty. This filled my longing perfectly, it hearty and chock full of good for you things. It's an easy recipe that I had to use regular ham in. I have to say that the brown rice is really an integral part of the whole and I loved the chewy nutty flavor with the soup ingredients. -
Very, very tasty and easy soup. Reminds me a lot of red beans & rice only with white beans. Loved the addition of carrots to the mix. I did find that I needed to use 2 cups of chicken broth instead of one as the mixture was a little dry. Also, I couldn't find tasso ham so I used regular ham which I think may have made a difference in the flavor. Next time, I'll use andouille sausage in place of the smoked sausage to make up for not having the tasso ham. Can't wait to taste the leftovers! Made and reviewed for Dining on a $ ~ Fall 2010.
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Tweaks
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Very, very tasty and easy soup. Reminds me a lot of red beans & rice only with white beans. Loved the addition of carrots to the mix. I did find that I needed to use 2 cups of chicken broth instead of one as the mixture was a little dry. Also, I couldn't find tasso ham so I used regular ham which I think may have made a difference in the flavor. Next time, I'll use andouille sausage in place of the smoked sausage to make up for not having the tasso ham. Can't wait to taste the leftovers! Made and reviewed for Dining on a $ ~ Fall 2010.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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