Creole Style Bean Soup Recipes

CREOLE SOUP

Creole Soup image

Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 pound ground beef
1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Steps:

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

CREOLE-STYLE BEAN SOUP

Creole-Style Bean Soup image

Ontario bean growers grow some of the best white pea beans (or navy beans) in the world. Added to this Creole-inspired recipe, they bump up the protein and fibre content to make for a delicious filling soup. Nutrition information (for 1 serving): Energy 356 kcal; protein 28 g; fat 5.1 g; carbohydrates 53.2 g; total dietary fibre 16.3 g. Find more recipes online at ontariobeans.on.ca.

Provided by Mary Jenny

Categories Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 cups white pea beans, soaked and drained
3 cups chicken broth
1/2 cup diced cooked ham or 1/2 cup smoked sausage
2 stalks celery, diced
1 onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 (540 ml) can tomatoes
1 (156 ml) can tomato paste
1 tablespoon dry mustard
1 (300 g) package frozen okra, partly thawed and sliced
1 cup medium-sized shrimp
2 -3 drops hot pepper sauce (optional)

Steps:

In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.
Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.
Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.

Nutrition Facts : Calories 334.6, Fat 6, SaturatedFat 1.7, Cholesterol 15.9, Sodium 1356.7, Carbohydrate 50.7, Fiber 17.3, Sugar 12.4, Protein 23.2

CREOLE BLACK BEAN SOUP

Creole Black Bean Soup image

This zesty blend of bona fide creole spices turns a simmering pot of black beans, chopped veggies, and sausage into a dish worthy of any New Orleans cafe.

Provided by Geoff Marshall

Number Of Ingredients 9

Ingredients

1 medium white onion, chopped
1 green bell pepper, chopped
2 tablespoons olive oil
1 pound Italian sausage, bite size cuts
1 Creole Black Bean Soup ExactPack
4 cups chicken broth
15oz can chopped tomatoes
2 15oz cans black beans
2 cups frozen corn

Steps:

Add oil, onion, peppers, sausage and spice packet to pan and saute on medium-high heat for 3-4 minutes or until the meat is cooked and the vegetables soften. Add broth, beans, tomatoes, and corn, and bring to a boil. Lower heat and simmer for 20 minutes.

CREOLE-STYLE BEAN SOUP

Creole-Style Bean Soup image

Number Of Ingredients 17

Ingredients

2 1/2 cups (625 mL) white pea beans, soaked and drained
3 cups (750 mL) chicken broth
1/2 cup (125 mL) diced cooked ham or smoked sausage
2 stalks celery, diced
1 onion, chopped
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper
1 bay leaf
1 tsp (5 mL) thyme
1 tsp (5 mL) Worcestershire sauce
1 can (19 oz./540 mL) tomatoes
1 can (5 1/2 oz./156 mL) tomato paste
1 tbsp (15 mL) dry mustard
1 (300g) pack frozen okra, partly thawed and sliced
1 cup (250 mL) medium-sized shrimp, fresh or thawed frozen
3 drops hot pepper sauce (optional)

Steps:

In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.
Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.
Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.

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