Cajun soup

Cajun 15-Bean Soup

Ingredients

• 20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
• 12 cups water
• 1 large onion — chopped
• 1 rib celery, chopped
• 1 bell pepper, chopped
• 1 clove garlic — minced
• juice of one lemon
• 15-ounce can stewed tomatoes
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1 teaspoon thyme
• 1/2 teaspoon liquid smoke flavoring
• 1 1/2 teaspoons salt — or to taste

Instructions

1. I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 15 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.
2. If you don’t want to pressure cook them, then place the washed beans in a pot with 12 cups of water, bring to a boil, and simmer, covered,for 60-75 minutes until beans are tender.
3. When the beans are almost finished cooking, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
4. Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time if they seem dry or thick.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) 45 minute(s)

Number of servings (yield): 8

Nutrition (per serving without salt): 276 calories, 13 calories from fat, 1.4g total fat, 0mg cholesterol, 298.3mg sodium, 227.5mg potassium, 47.8g carbohydrates, 20g fiber, 5.7g sugar, 17.3g protein, 7.7 points.