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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Bean Soup (Fischer)

Recipe Tags: Soup Recipes

Date Added: December 08, 2009

Ingredients:

1 Unit Smoked Ham (1/2 pound)
1 Pound Red Beans dry measure
2 Unit Onions chopped
3 Unit Cloves Of Garlic chopped
2 Unit Celery leafy ribs
1/2 Unit Red Bell Pepper cored and chopped (see note)
2 Unit Carrots dice or coarse-chop
1 Teaspoon Coriander or more
1/2 Teaspoon Creole Seasoning
1 Cup Parsley
1 Tablespoon Jalapeno Pepper slices for garnish
2 Tablespoons Scallions for garnish
5 Ounces Shrimp canned
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Directions:

1. Traditional bean soup with a little spice: 205 cals per 1-1/2 cup serving (4% CFF; 1.

2. 0 gm total fat). Estimated by the author. P A N T R Y: SMOKED HAM BONE, such as neck bone, or the hock with a few ounces of meat; about 75% refuse.

3. ANISE Optional: "While it is traditional to flavor this soup with an anise liquor, such as Herbsaint or Pernod, it is omitted here and left as an option.

4. Use 2 tablespoons Herbsaint, or 1/4 cup Pernod's measure.

5. Consider a little anise extract (to taste), crushed fennel seed, or fresh, snipped tarragon.

6. RED PEPPER: reserve some (2 Tbsp) seeds or reserve some of the flesh and mince or julienne for garnish.

7. SEAFOOD GARNISH (optional): small, cooked crayfish, shrimp, or lobster or crab, coarsely chopped, if necessary.

8. In a large saucepan, cover the ham bone with 4 to 4-1/2 quarts water and let simmer uncovered on medium low for 30 minutes.

9. Remove the ham and bone and set aside. Defat the stock as needed.

10. Cut the meat from the bone; discard the bone and fat and dice the meat.

11. Rinse the meat. Return the defatted stock to the saucepan and add the beans, onions, garlic, celery, pepper, carrots, coriander, Creole seasoning, and parsley and simmer, covered, on low, for 2 hours or until the beans are tender.

12. Add Pernod and cook for another 2 minutes. Remove half the soup to a food processor or blender and puree, or use an immersion, or hand, blender.

13. [!] Return pureed soup to saucepan, stir to blend, garnish, and serve hot.

14. [!] Be careful as hot liquid expands when it is processed.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Beans, Bell Pepper, Spring Onion, Garlic, Shrimp, Celery, Beef, Cilantro, Onion allergies.
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