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.
Servings: 6
Calories: 259kcal
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
Instructions
- Place the ham bone in a large dutch oven and cover with water (about 5 Qts.)
- Whisk the ingredients for the taco seasoning together and add 1/2 Tbsp. to the liquid.
- Add all other seasonings, cover and simmer till the ham separates from the bone.
- Remove bone and ham, reserving stock.
- Drain and rinse beans, place in empty pot, and cover with 2 inches of water.
- Bring beans to a boil, remove from heat, cover and let stand 1 hour.
- Drain the beans, return to pot along with the reserve stock.
- Add chopped up ham and Andouille and simmer till beans are tender.
- Adjust seasonings to taste.
- Serve with croutons and celery tops for garnish.
Notes
[nutrition-label]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.
Nutrition
Calories: 259kcal | Carbohydrates: 48g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 12mg | Sodium: 209mg | Potassium: 58mg | Fiber: 20g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 6.6mg | Calcium: 140mg | Iron: 6.3mg