Cajun 18 Bean With Beef Soup Recipes
CAJUN 18 BEAN WITH BEEF SOUP
Make and share this Cajun 18 Bean With Beef Soup recipe from Food.com.
Provided by Derf2440
Categories Lentil
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
- Add water and beef broth to soup pot; bring to a boil.
- Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
- Simmer soup for 3.5 hours stirring once in a while.
Nutrition Facts : Calories 246.2, Fat 14.7, SaturatedFat 5.9, Cholesterol 50.6, Sodium 49.6, Carbohydrate 9.6, Fiber 4.9, Sugar 0.3, Protein 17.9
EVANGELINE PARISH CORN & BEEF SOUP
An uncomplicated, well-seasoned Cajun-style soup. This makes a nice, satisfying weeknight supper, and can be made a little more substantial by adding some cooked rice. Remember to remove the bay leaf before serving!
Provided by EdsGirlAngie
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
- Bring mixture to a boil, then simmer on low heat for about 30 minutes.
- Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
- Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
- Add beef-onion mixture to broth-water mixture.
- Simmer on low for another 20 minutes.
- Taste for saltiness; add a little more water if necessary.
- Leftover soup thickens slightly overnight (and tastes great the next day).
- Thin with a little more water if you wish.
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