Red Beans and Rice Soup

school closedThe kids are home for another day.  It’s too cold to go to the grocery store.  What to make for dinner?  Here’s the perfect recipe: Red Beans and Rice Soup!  I’m hoping you’ll already have these items in your pantry.  What makes this soup special is homemade Cajun spices.  It’s also quick to make!  Sometimes I will garnish this soup with sweet chicken sausage, the kind that is precooked.  Just slice up a package (usually 4 or 5 links) and throw into the soup to heat at the end.  This soup will warm your heart on a very cold day!  Enjoy!

Red Beans and Rice Soup (serves 6)A mixture of beans and spices for cooking

2 tablespoons olive oil

1 medium onion, diced

1 small yellow bell pepper, diced

2 stalks celery, diced

2 cloves garlic, minced

1 tablespoon Cajun seasoning (recipe* below)

6 cups vegetable broth

3 cans red kidney beans, rinsed and drained

2 cups cooked brown rice

3 green onions, sliced

In a large pot heat oil over medium heat oil and sauté onion, bell pepper, and celery and until softened, about 5 minutes.  Add garlic and Cajun seasoning and cook until fragrant, about 1 minute.  Add broth and beans and bring to a boil.  Reduce heat and simmer uncovered for 10 minutes.  Add rice and green onions and cook to heat contents thoroughly.  Remove from heat and season as needed.

*Cajun Seasoning

2 ½ tablespoons salt

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 tablespoon black pepper

2 teaspoons cayenne pepper

Combine salt, oregano, paprika, black pepper, cayenne pepper in small sealed bag.  Shake to mix.  Store unused portion in the sealed bag.

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