| previous | next |
Title: Cajun Five-Bean Soup
Categories: Soup Bean
Yield: 8 Servings
| 1/2 | c | Each black beans, red kidney beans, navy beans, black- eyed |
| 3/4 | lb | Spicy sausage (andouille or other garlicky sausage would wor |
| 1 | md | Ham hock |
| 4 | To 6 cups water | |
| 1 | lg | Unpeeled carrot, broken into several pieces |
| 3 | lg | Ribs of celery, broken into several pieces |
| 3 | Sprigs parsley | |
| 1 | lg | Onion (about 3/4 lb), coarsely chopped |
| 1/4 | c | Olive oil |
| 2 | lg | Garlic cloves, finely chopped |
| 1 | lg | Bay leaf |
| 1 | ts | Salt |
| 2 | ts | Each paprika, cumin and chili powder |
| 1 | ts | Pepper |
| 1/4 | ts | Ground cinnamon |
| 2 | c | Whole canned tomatoes |
| 2 | c | Chicken stock or broth |
| 1 | ts | Red wine vinegar |
Put the beans, except limas, in a large bowl. Cover with several inches of water. Put the limas in another bowl. Cover with water. Let the beans soak 8 hours or overnight. Or use the quick-soak method described on the bean packages.
Cover the sausage and ham hock with the 4 to 6 cups of water and bring to a boil. Add the carrot, celery and parsley. Turn back to a simmer and cook for 1 hour, removing the sausage after 15 minutes. Set aside. Saute the onion in olive oil until wilted and browned, about 5 minutes. Add the garlic to the pan and remove from the heat.
Strain the ham hock liquid, discarding the vegetables and setting the ham hock aside to cool. Skim off any oil on the surface of the liquid. Drain the beans (except limas) and put them in a large pot. Measure the degreased liquid and add enough water to make 4 cups. Add to the beans and bring to a boil. Skim off any foam. Add the onion-garlic mixture and simmer until almost tender, about 1 1/2 hours. Then add the tomatoes, stock and drained limas. If necessary, skim the soup again. Simmer until the limas are cooked, about half an hour longer. If the soup seems too thick, add water.
Meanwhile, cut the sausage into 1/4" thick pieces and remove any lean meat from the ham hock, discarding the skin and bones. Chop the ham coarsely. Add the sausage and ham, along with the vinegar, to the soup. Simmer a few minutes longer and serve.
Per serving: 441 calories, 21.6g protein, 46g carbohydrates, 16.6g fiber, 20g fat (5.5g saturated), 938mg sodium
| previous | next |