Ingredients with Measurements:
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them overnight in a large bowl of water. Drain and rinse the beans before using.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery and sauté for 5-7 minutes until the vegetables are soft.
3. Add the garlic, Cajun seasoning, smoked paprika, and cayenne pepper and cook for another minute until fragrant.
4. Add the soaked beans, bay leaf, and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours until the beans are tender.
5. Remove the bay leaf and use an immersion blender to puree about half of the soup, leaving some beans and vegetables whole for texture. Alternatively, you can transfer half of the soup to a blender and puree until smooth, then return it to the pot.
6. Stir in the diced tomatoes and season with salt and black pepper to taste. Simmer for another 10-15 minutes until the soup is heated through.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 269
Fat: 3g
Carbohydrates: 47g
Protein: 16g
Fiber: 14g
Sodium: 1029mg
Substitutions for ingredients:
- You can use canned red kidney beans instead of dried beans, but reduce the cooking time to 30-45 minutes.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian or vegan.
- You can use any color bell pepper you prefer.
Variations:
- Add cooked andouille sausage or ham for a meatier soup.
- Use different types of beans, such as black beans or navy beans.
- Add chopped kale or spinach for extra nutrition.
- Top with a dollop of sour cream or Greek yogurt for a creamy finish.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use a high-quality Cajun seasoning for the best flavor.
- If you don't have an immersion blender, you can use a potato masher to puree some of the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sour cream or Greek yogurt, croutons, hot sauce.
Pairings:
Crusty bread, cornbread, salad.
Suggested side dishes:
Roasted vegetables, sweet potato fries, coleslaw.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of the beans and vegetables to thicken it.
Food safety advice:
- Make sure to soak the beans overnight and discard any discolored or damaged beans before cooking.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Cajun cuisine is a style of cooking that originated in Louisiana, blending French, African, and Native American influences. Red beans and rice is a classic Cajun dish, and this soup puts a spin on that tradition.
Flavor profiles:
This soup is spicy, smoky, and savory, with a rich and hearty texture.
Serving suggestions:
Serve this soup as a main course with a side of crusty bread or cornbread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Louisiana