Online Round 2 Recipe - Cajun Red Bean and Rice Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 338
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 25
- Cholesterol
- 47
- Sodium
- 950
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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.