Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 15 bean cajun soup mix with smoked sausage & rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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This recipe uses Andouille sausage for a little added kick, but you can substitute any kind of smoked sausage if you prefer a little less heat. Serve with long grain rice and/or corn bread. This spicy black bean soup recipe is quick and easy, made with spicy andouille or another smoked sausage, black beans, tomatoes, and vegetables.
To get started with this recipe, we must first prepare a few ingredients. You can have 15 bean cajun soup mix with smoked sausage & rice using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 15 bean Cajun soup mix with smoked sausage & rice:
- Get 1 bag (20 oz) hurst ham beens 15 bean cajun soup mix
- Take 1 medium white or yellow onion diced
- Get 1/2 green bell pepper diced
- Get 1/2 red bell pepper diced
- Make ready 3/4 cup celery diced
- Get 3 cloves garlic minced
- Take Seasoning packet from beans
- Make ready 2 tablespoons parsley
- Make ready 4 cups filtered water
- Prepare 4 cups chicken broth
- Get 1 ham hock
- Get 2 packs (12 oz) each beef smoked sausage sliced and halfed
- Take Juice of 1 small lemon
- Prepare 1 can (14.5 oz) petite diced tomatoes don't drain
- Get 2 teaspoons Italian seasonings
- Take 1 teaspoon sea salt
- Take 1/2 teaspoon black pepper
- Make ready 2 tablespoons butter
- Get For rice 👇
- Take 3 cups white instant rice
- Prepare 3 cups filtered water
- Get 2 teaspoons sea salt
- Take 1 teaspoon pepper
- Take 1 teaspoon garlic powder
- Get 4 tablespoons butter
Brown in a large skillet over medium heat, drain, and then add to the soup. Or make it with browned hot or mild breakfast sausage. Make the soup with ground beef instead of sausage. Cook until browned and no longer pink.
Instructions to make 15 bean Cajun soup mix with smoked sausage & rice:
- Rinse and sort through beans and check for unwanted debris and discard.
- In slow cooker add beans, onion, peppers, garlic, celery, parsley, seasoning packet, broth and water. Mix up and add ham hock in.
- Cover and cook on high for 8 or 9 hours (don't open lid while cooking)
- Brown sausage in a skillet on medium high heat and set aside in refrigerator till ready for use.
- After 8 hours check beans for doneness. If tender remove ham hock and remove fatty outside and shred and add to soup. Add in browned sausage, tomatoes, Italian seasonings, lemon juice, butter, salt and pepper. Stir up and cover and continue to cook for about 30 more minutes
- Bring a pot of water to a boil and then add in rice, butter, salt, pepper and garlic powder. Remove from heat and let sit for 10 minutes covered.
- Serve with rice and enjoy with some buttered cornbread on the side
Guaranteed to warm you up on a cold day this hearty soup is both inexpensive and filling. Hurst's HamBeens Brand has a long family history and each generation remains committed to providing quality and affordable meal options for families. This soup is a terrific way to re-invent leftovers and Hurst has made it simple by including the. So what makes it "cajun" you may ask? Well besides adding the sausage we also add a little of the all delicious Tony Chacere's creole seasoning to give it a little kick!!
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