Description
A hearty Cajun ham soup with a blend of spices and rich flavors, perfect for a comforting meal.
Ingredients
Scale
- 1 (16 oz) package of 15-bean soup mix, soaked overnight
- 2 tablespoons oil (vegetable or olive oil)
- 1 large onion, diced
- 1 green bell pepper, diced
- 8–9 cups water
- 1 meaty ham bone (plus 1 cup of diced ham)
- 1 tablespoon Creole Kick
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 (15 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 3–4 andouille sausage links
- 1 tablespoon minced garlic
Instructions
- Start the Soup Base: Begin by sautéing diced onions, bell peppers, and diced celery in a large pot with vegetable or olive oil over medium heat. Sauté until the veggies soften and the aroma fills your kitchen. It is important not to let the vegetables brown too much.
- Add Garlic and Seasoning: Stir in minced garlic and your Cajun seasoning (Creole Kick) along with the Italian seasoning until fragrant. You will smell an incredible mix of spices wafting through the air.
- Pour in Broth: Pour in your low-sodium chicken broth or water, stirring it together with the sautéed veggies. The mixture should have a rich and inviting color. Make sure not to add too much salt at this stage.
- Add Ham and Beans: Toss in your diced ham, soaked beans, and the meaty ham bone, letting them mingle in the pot. The soup should begin to look hearty and comforting.
- Simmer It All Down: Bring the soup to a gentle boil, then reduce to simmer and cover. Let it bubble gently for a few hours, stirring occasionally. The flavors will meld together, and keep an eye on it, adding water if it looks too thick.
- Check for Seasoning: After a few hours of simmering, taste your soup to check the seasoning. Adjust to your liking, being cautious with the broth’s saltiness.
- Serve It Hot: Ladle the soup into bowls and enjoy while it is piping hot. To accompany, gluten-free bread can be a nice touch.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months.
- Expert Tips: Soaking the beans overnight ensures they cook evenly. If beans remain hard after cooking, soaking overnight and adjusting cooking time may be necessary. For too watery soup, allow it to simmer uncovered to reduce liquid. Adjusting seasoning can tailor the flavor to suit preference. If lacking a ham bone, smoked ham hocks or additional diced ham work well.
- Reheating Instructions: Reheat in a pot over medium heat until warmed through, about 10 minutes, stirring occasionally.
- Serving Suggestions: Serve with cornbread, offer buttermilk biscuits on the side, or accompany with a green salad for freshness.
- Recipe Variations: Substitute smoked chicken instead of ham and sausage, add diced jalapeños for extra heat, or incorporate diced potatoes for added heartiness.
- Ingredient Notes: Choose high-quality broth for the best flavor. If alternatives are needed, a blend of paprika, cayenne, and garlic powder can substitute for Creole seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 166
- Sugar: 4g
- Sodium: 1568mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 34mg