Spicy Cajun Red Bean and Ham Soup with Bell Peppers
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 cup dried red kidney beans, rinsed
- 1 pound diced ham
- 2 bell peppers, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Add the rinsed red kidney beans, diced ham, bell peppers, onion, celery, and garlic to the slow cooker.
- Pour in the chicken broth, then stir in the Cajun seasoning and cayenne pepper until everything is evenly mixed.
- Season with salt and black pepper, then give the mixture one more stir.
- Cover the slow cooker and cook on low for 8 hours until the beans are soft and the broth has thickened slightly.
- Stir the soup once more before serving to distribute the ham and vegetables.
Notes
If the soup thickens too much after cooking, stir in a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid added. For less heat, cut the cayenne in half while keeping the Cajun seasoning amount the same.
Course: Soup
Cuisine: Cajun
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Cajun
Equipment: Slow Cooker, Cutting Board, Knife