Cast Iron Bean Soup

Cast Iron Bean Soup
With Ham and Andouille Sausage

Cast Iron Bean Soup

Bean Soup With Andouille

Don’t throw that ham bone away. Cast Iron Bean Soup has been a mainstay of cast iron cooking forever. This hearty rendition is a meal in itself and combines Andouilli sausage along with some other spices. It has a nice punch without overpowering the taste buds. Other additions include celery, carrots and onions making this a nice balanced meal.

The stock gets prepared first. Any leftover ham gets added to the pot. The beans are quick soaked so you don’t have to let them soak overnight. This is a simple soup to make but oh so good for a cold day. We served it up with some toasted croutons on the side and celery tops for the garnish. As a side note, if you don’t happen to have a ham bone to spare, some packaged diced ham will probably work as well. See the recipe notes for hints.


 

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Cast Iron Bean Soup
Really great, spicy bean soup slow cooked and spiced up. Some Andouille sausage mixed in makes this a wonderful bean soup.
Cast Iron Bean Soup wit Andouille
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Course Soup
Cuisine American
Prep Time 120 minutes
Cook Time 120 minutes
Servings
Ingredients
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Large ham bone with meat
  • 1 lb Navy beans quick soaked
  • 4 oz Johnsonville Andouille Sausage sliced
  • 1 large Carrot cut thick
  • 1 stalk celery cut thick
  • 1 medium onion diced
  • 1/4 tsp ground thyme
  • 1/4 tsp seasoned salt
  • 1/4 tsp Italian seasoning
  • 1 bay leaf
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/2 tsp Parmesan cheese
  • 1/2 tbsp Taco seasoning
  • 2 ea chicken bullion cubes
Course Soup
Cuisine American
Prep Time 120 minutes
Cook Time 120 minutes
Servings
Ingredients
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Large ham bone with meat
  • 1 lb Navy beans quick soaked
  • 4 oz Johnsonville Andouille Sausage sliced
  • 1 large Carrot cut thick
  • 1 stalk celery cut thick
  • 1 medium onion diced
  • 1/4 tsp ground thyme
  • 1/4 tsp seasoned salt
  • 1/4 tsp Italian seasoning
  • 1 bay leaf
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/2 tsp Parmesan cheese
  • 1/2 tbsp Taco seasoning
  • 2 ea chicken bullion cubes
Cast Iron Bean Soup wit Andouille
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the ham bone in a large dutch oven and cover with water (about 5 Qts.)
  2. Whisk the ingredients for the taco seasoning together and add 1/2 Tbsp. to the liquid.
  3. Add all other seasonings, cover and simmer till the ham separates from the bone.
  4. Remove bone and ham, reserving stock.
  5. Drain and rinse beans, place in empty pot, and cover with 2 inches of water.
  6. Bring beans to a boil, remove from heat, cover and let stand 1 hour.
  7. Drain the beans, return to pot along with the reserve stock.
  8. Add chopped up ham and Andouille and simmer till beans are tender.
  9. Adjust seasonings to taste.
  10. Serve with croutons and celery tops for garnish.
Recipe Notes

Eliminate some of the prep by using diced packaged ham and taco mix. Add the diced ham and Andouille while simmering the beans. It won't produce as hearty a stock as using the ham bone but should be good.

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 JUST A POT FULL OF GOODNESS
IN THE MAKING!

BEING A SHOW OFF!

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