Red Beans and Rice Soup
- Lynn Dugan - MyPlate2Yours
- Jan 7, 2014
- 1 min read
What do I make when it too cold to go to the grocery store? Here’s the perfect recipe: Red Beans and Rice Soup! I’m hoping you’ll already have these items in your pantry. What makes this soup special is the homemade Cajun spices; it’s also quick to make! Sometimes I will garnish this soup with sweet chicken sausage, the kind that is precooked. Just slice up a package (usually 4 or 5 links) and throw into the soup to heat at the end. This soup will warm your heart on any cold day!
Red Beans and Rice Soup (serves 6)
©myplate2yours
2 tablespoons olive oil
1 medium onion, diced
1 small yellow bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tablespoon Cajun seasoning (recipe* below)
6 cups vegetable broth
3 cans red kidney beans, rinsed and drained
2 cups cooked brown rice
3 green onions, sliced
In a large pot heat oil over medium heat oil and sauté onion, bell pepper, and celery and until softened, about 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, about 1 minute. Add broth and beans and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Add rice and green onions and cook to heat contents thoroughly. Remove from heat and season as needed. Enjoy!
*Cajun Seasoning
2-1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 tablespoon black pepper
2 teaspoons cayenne pepper
Combine salt, oregano, paprika, black pepper, cayenne pepper in small sealed bag. Shake to mix. Store unused portion in the sealed bag.
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