Makes 4-6 servings
This an easy-to-make dinner that’s perfect for a chilly winter evening. For a heartier soup, add sausage or chicken. Serve with a salad or green beans on the side.
If you’re in the mood for a higher-protein vegetarian option, try Madhur Jaffrey’s Nigerian Red Kidney Bean Stew with Peanut Sauce, which includes creamy peanut butter.
2 tablespoons olive oil
1 medium white onion, diced small
1 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning (or a ½ & ½ mix of paprika and oregano)
5 cups chicken broth
6 cups cooked kidney beans (from approx. 2 cups dry beans or 3 – 15oz. cans)
1/2 cup white rice (to sub brown rice simply cook soup longer)
2 scallions, thinly sliced
- If using dry beans, soak and cook before making soup.
- In a large pot, heat oil over medium-high. Add onion and bell pepper and sauté for 3 minutes. Add garlic and Cajun seasoning and cook until fragrant, about 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
- Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and remove from heat and season with additional Cajun seasoning or salt and pepper, if desired.