Cajun Bean Soup

Cajun Bean Soup

1 Review
From: EatingWell Magazine, September/October 2016

This healthy Cajun-inspired bean soup recipe features black-eyed peas, collards and a bit of andouille sausage. Serve it with cornbread and pass the hot sauce.

Ingredients 6 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1½ cups chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ¼ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can black-eyed peas, rinsed
  • 1 15-ounce can pinto beans, rinsed
  • ¾ cup chopped andouille sausage
  • 2 cups chopped collard greens
  • 1 tablespoon red-wine vinegar

Preparation

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  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Stir in paprika, oregano and salt; cook, stirring, for 1 minute.
  2. Add broth, black-eyed peas and pinto beans; bring to a boil. Reduce heat to a simmer and stir in sausage; cover and cook until the vegetables are tender, about 10 minutes.
  3. Stir in collards and vinegar. Cover and cook 5 minutes more.
  • Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 230 calories; 9 g fat(2 g sat); 6 g fiber; 25 g carbohydrates; 14 g protein; 88 mcg folate; 19 mg cholesterol; 3 g sugars; 0 g added sugars; 3,010 IU vitamin A; 11 mg vitamin C; 92 mg calcium; 2 mg iron; 478 mg sodium; 533 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1½ lean meat, 1 fat

Reviews 1

October 23, 2017
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By: FreshCilantro
Easy to make, filling, and delicious. Perfect for a cold winter night.
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