How To make Cajun Black Bean Soup
Jim Vorheis 1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin
In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and add more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked. Remove ham hock. Chop meat from bones, discarding fat and bones. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add water or chicken broth to obtain desired thickness. Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
How To make Cajun Black Bean Soup's Videos
Cajun Black Bean Soup With Andouille Sausage And Shrimp
When I was first diagnosed as pre-diabetic I was determined I was still going to eat foods I liked but prepared in a way that was diabetic friendly. I was raised in the Deep South so hearty, savory soups were commonplace, seasoned with an array of herbs and spices.
This soup is a low carb dish that is so good, everyone will enjoy it...not just diabetics. Some on keto diets will enjoy this as well.
One thing I’ve learned since diagnosis, no two diabetics are alike. What will cause spikes in blood sugar levels for one will not for another. This is low carb. The only ingredient with a measurable amount of sugar is the tomatoes which had 3g. When factored into the full pot of soup, that becomes even lower. I’ve eaten this with zero spikes in my blood sugar 2 hours after eating and within my normal range the following morning.
Here is how it is prepared.
Cajun Black Bean Soup with andouille sausage and shrimp
Ingredients:
1 lb andouille sausage quartered and diced
1 lb peeled and deveined shrimp
1 - 12 oz can black beans
2 - 12 oz cans fire roasted tomatoes
3 cups chicken bone broth
1 small yellow onion diced
1 medium bell pepper diced
1/4 cup fresh parsley chopped
1 package mixed veggies
1 package chopped spinach
1 package sliced okra
Chopped garlic
Dollup sour cream
Cilantro and green onion( for garnish)
3 tablespoons avacado oil
Black pepper
Cajun seasoning
(Note: I use Slap Yo Mama Cajun seasoning. Use your favorite or blend your own)
Prep: slice and dice the onion, bell pepper, then set aside.
Chop your parsley and set aside.
Pour your black beans into a colander and rinse with cold water. This removes the grit black beams are known for and rinses away some of the excess sodium. Now pour both cans of tomatoes on top of the black beans and rinse. Doing this will reduce the overall amount of sodium in this soup.
In a large pot (I like the enamel coated cast iron from Lodge) add 2 tablespoons avacado oil and heat at medium temp on your stove. Add in the andouille sausage to brown.
Once the sausage is done, remove and let drain on paper towel. Now leave the oil and remnants in the pot, that’s the goodness.
Now add add in the onion and garlic. I use a small spoonful...seems like a lot but this is a big pot of soup. Add 1 tablespoon of avacado oil. Now stir. Be sure and scrape the bottom of the pot to break up all that goodness left by the sausage. Stir for 2 to 3 minutes.
Now start adding in all the remaining veggies. I fold them in as I go to get a better blend vs waiting until they are all in the pot.
Once all the veggies have been thoroughly blended together, add pepper to taste and about 1 or 2 teaspoons of Cajun seasoning. Now add 2 cups of the bone broth and stir. Add remaining broth and bring to a boil. Once boiling, reduce heat to a simmer. Cover amd simmer for 30 minutes.
Now add in your peeled and deveined shrimp. Stir into soup and allow to simmer for about 3 minutes. It will not take the shrimp long to cook.
Now serve and top with a nice dollup of sour cream and garnish with some chopped cilantro and diced green onion and enjoy.
Disclaimer: not all people and not all diabetics can have higher sodium dishes. Washing the beans and tomatoes does reduce the amount of sodium, but this may not be enough for everyone. You must be your own judge if this is a dish with too high of a sodium level for you.
Chili Recipe | How To Make Homemade Beef Chili #onestopchop
The chunky beef chili is the ONLY chili recipe you'll need! Bet that!!!
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Ingredients
1 lb chuck roast, cubed small
2 lb ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 Tbsp tomato paste
1-28oz can tomato purée
1-28oz can diced tomatoes
8-10oz draft beer (lager)
36-40oz beef broth
1-15oz can black beans
2-15oz cans dark red beans
2 Tablespoons smoked paprika
1 teaspoon cayenne pepper, less for less spice
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon all purpose seasoning (Natures Seasoning)
1 teaspoon Cajun seasoning
Salt and pepper to taste
2 teaspoons avocado oil
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Slow Cooker Vegetarian Cajun 15 Bean Soup {Made with Hurst's HamBeens Cajun 15 Bean Mix}
SLOW COOKER VEGETARIAN CAJUN 15 BEAN MIX
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Sponsored by Hurst's HamBeens though all opinions are mine alone. See more of their recipes here:
RECIPE:
INGREDIENTS:
20 oz. Hurst' HamBeensⓇ Cajun 15 Bean SoupⓇ mix (wait to add the cajun seasoning until the end)
3 carrots diced
3 celery ribs
1 sweet onion diced
1 tsp. dried oregano
1 bay leaf
8 cups water
Add these ingredients at the end of cooking time:
16 oz. salsa (use your favorite!)
15 oz. whole kernel corn drained
Cajun seasoning mix (included in bean package)
For Serving:
sliced green onions
SLOW COOKER SIZE:
INSTRUCTIONS:
Place the beans into a colander, sort through the beans, discard any debris. Rinse the beans and add them to the slow cooker.
Add the carrots, celery, onion, oregano, bay leaf and water. WAIT TO ADD THE SALSA, CORN AND INCLUDED CAJUN SEASONING MIX).
Place the lid on the slow cooker and cook on HIGH for 6 hours without opening the lid during the cooking time.
When the cooking time is up. Remove and discard the bay leaf. Add the salsa, corn and Cajun seasoning mix. Stir.
Serve and enjoy! Top with green onions if desired.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
#slowcooker #15beansoup
Springfield, OR 97475
Grilled Chicken & Black Bean Soup
Shake off the chill with a bowl of Grilled Chicken & Black Bean Soup, prepared over a charcoal fire in the Kamado Joe Classic III Ceramic Grill.
Full recipe:
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*** TIME STAMPS ***
00:00 Intro
00:23 Firing Up the Grill
00:52 Preparing the Chicken
02:22 Cooking the Chicken
03:02 Prepping the Ingredients for the Soup
04:24 Cooking the Soup
06:35 Breaking Down the Chicken
08:09 Pureeing the Soup
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Mexican Black Bean Soup with Chef Ric Orlando
Recipe for making Mexican style black bean soup where all the aromatics are roasted to perfection. The recipe is vegan but the garnished are up to you! Hudson Valley Chef Chef Ric Orlando rants, cooks, jams and tells it like it is! Get recipes, podcasts, theories, rules of life and more! Visit
Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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