Online Round 2 Recipe - Cajun Red Bean and Rice Soup

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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4 cups chicken broth

1 teaspoon Cajun seasoning

1 teaspoon hot sauce

Reserved 1 1/2 cups Chicken Jambalaya

1 (15-ounce) can red kidney beans, drained and rinsed

Kosher salt and freshly ground black pepper

2 scallions, sliced


  1. In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.