Cajun 15 Bean Soup with Turkey and Andouille Sausage
Servings 14 servings
Calories 286kcal
Ingredients
- 1 20 oz package HamBeens® Cajun 15 BEAN SOUP
- 8 cups water for soaking
- To prepare:
- 8 cups chicken broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 lb smoked andouille sausage sliced
- 1 medium green bell pepper seeded and diced
- 1 medium onion diced
- 2 ribs celery sliced
- 1 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1 16-oz can diced tomatoes with green chiles
- 2 cups roughly chopped turkey
- 2 Tbsp chopped Italian parsley
- Cooked Rice for serving optional
- Hot sauce optional
Instructions
- Remove the seasoning pack from beans. Set aside.
- Rinse beans in a colander removing any debris. Pour into a large pot and cover with 8 cups cold water. Soak on the counter for 8 hours or overnight.
- Prepare: Drain water from beans. Add 8 cups chicken broth, bay leaves and thyme. Bring to a boil.
- Cover and lower the heat to simmer. Cook covered for 2 hours stirring occasionally.
- Meanwhile, drizzle a large skillet with olive oil. Over medium-high heat brown the andouille sausage. Push to the side or remove to a platter.
- Add the pepper, onion, celery, garlic salt, lemon pepper, black pepper and cumin to the skillet. Saute for 3 minutes or until softened and beginning to brown.
- After the beans have cooked for 2 hours add the Cajun seasoning packet, sausage and sauteed vegetables, tomatoes,and turkey. Mix well.
- Cover and continue to cook for 30 minutes OR until the beans are tender. When done add parsley then taste and adjust salt to your taste, if needed. Mix well
- Serve with a scoop of rice and hot sauce on the side, if desired.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 26g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1124mg | Potassium: 834mg | Fiber: 11g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg