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.
The Easiest, Quickest & Most Delicious Veggie Bean Soup Ever
No time for dinner? Make this super quick and easy bean stew. I love using pre-chopped vegetables from Trader Joe's and canned beans but you feel free to substitute.
***** Recipe (2-3 servings): *****
I box TJ's Holiday Vegetable Hash
1 can black beans
chicken stock or bouillon
salt & pepper
chopped fresh parsley (optional)
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Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
Black Eyed Pea Soup
This black eyed pea soup is warming, refreshing and super easy to make! It’s just the perfect one-pot meal to cook when you want to up your protein and fiber intake.
This Soup Will CURE All Winter Sniffles | Chicken Noodle Soup Recipe
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This chicken noodle soup recipe will warm you from the inside out! its perfect to make for this sweater weather! enjoy!
Cuban Black Beans From A Can
Cuban Style Black Beans:
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-1 cans of black beans (don’t drain)
-1/2 can of water
-2 tablespoons EVOO
-2 tablespoons of minced garlic
-1 green bell pepper
-1 cap full of white vinegar
-1 tablespoon chicken bullion
-1 teaspoon pepper
-1 teaspoon salt pepper garlic
-2 bay leaves
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Sauté your garlic and bell pepper in the olive oil until your bell peppers change to a lighter green shade. Add in your spices including the Bayleaf and the cap full of vinegar. Mix everything together and add the beans in including the liquid. Simmer on low covered with a lid on for 40 mins stirring frequently. If beans start to thicken up that’s exactly what we want but you can add in a little water if you want. Don’t forget to remove the bay leaves and served over white rice.
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