Cajun 18 Bean with Beef Soup
Dive into a bowl of hearty comfort with this Cajun 18 Bean with Beef Soup, a flavorful fusion of nutrient-packed legumes, tender ground beef, and vibrant Creole-inspired spices. Featuring an 18-bean soup mix, this recipe layers rich textures and deep flavors, enhanced by aromatic vegetables like celery, green bell pepper, and onion. A warming blend of Cajun seasoning, smoked paprika, and dried thyme infuses every spoonful with bold Southern flair, while a touch of Worcestershire sauce adds savory depth. Simmered to perfection in a savory broth of beef stock and tomatoes, this soup is the ultimate cold-weather meal. Perfect for meal prep or feeding a crowd, this easy-to-make dish is both satisfying and wholesome. Serve it with a sprinkle of fresh parsley and enjoy a taste of Louisiana in every bite!
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Recipe Information
Ingredients
- 2 cups 18-bean soup mix
- 1 pound Ground beef
- 1 large Yellow onion, diced
- 2 stalks Celery stalks, diced
- 1 medium Green bell pepper, diced
- 4 cloves Garlic cloves, minced
- 1 14.5-ounce can Diced tomatoes, canned
- 2 tablespoons Tomato paste
- 6 cups Beef broth
- 3 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 2 leaves Bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Rinse the 18-bean mix thoroughly under cold water and soak them overnight, or follow the quick soak method on the package if available.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, celery, and green bell pepper, sautéing for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground beef. Brown the beef, breaking it into smaller pieces, for 5-7 minutes. Drain any excess fat if necessary.
Stir in the Cajun seasoning, smoked paprika, dried thyme, and Worcestershire sauce. Mix well to coat the beef and vegetables in the spices.
Add the soaked and drained 18-bean mix to the pot, along with the canned diced tomatoes (with their juice), tomato paste, beef broth, water, and bay leaves. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 90 minutes, stirring occasionally, until the beans are tender and the flavors have melded.
Taste the soup and season with salt and black pepper as needed. Remove the bay leaves before serving.
Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 12869 mg | 560% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 40.8 g | ||
| Protein | 189.6 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 8558 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
