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Crockpot Cajun 15 Bean Soup
Plat

Crockpot Cajun 15 Bean Soup

10 h 20Pour 8Nutri-Score B€€
par @goodvibescooking10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • 15-bean soup mix (sorted and rinsed)Épicerie450 g
  • smoked beef shank (rinsed)Viandes1 morceau
  • onion (diced)Fruits et légumes1 morceau
  • green bell pepper (diced)Fruits et légumes1 morceau
  • celery stalks (diced)Fruits et légumes3 morceaux
  • garlic cloves (minced)Fruits et légumes5 morceaux
  • collard greens (washed and chopped)Fruits et légumes450 g
  • chicken brothÉpicerie1,9 litres
  • apple cider vinegarÉpicerie30 ml
  • bean mix seasoning packetÉpicerie1 morceau
  • Louisiana Cajun seasoningÉpices6 g
  • onion powderÉpices2 g
  • garlic powderÉpices3 g
  • smoked paprikaÉpices2 g
  • black pepper (to taste)Épices1 g
  • hot sauce (optional)Épicerie10 ml

par portion

Nutrition

261kcal

Glucides
36 g
Protéines
16 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Passoire

pas à pas

Préparation

  1. Sort and rinse the beans

    • Open the bag of beans and sort through them, removing any rocks, sticks or damaged beans.
    • Wash the beans several times until the water runs clean and all dirt is removed.
    Étape 1

  2. Prepare the beef shank

    • Rinse the smoked beef shank to remove the oily film before adding it to the slow cooker.
    Étape 2

  3. Chop the vegetables

    • Dice the onion, green bell pepper and celery.
    • Mince the garlic.
    • Wash and chop the collard greens.
    Étape 3

  4. Load the slow cooker

    • Add the rinsed beans to the slow cooker.
    • Add the beef shank, onion, bell pepper, celery, garlic and collard greens, tucking the greens in.
    Étape 4

  5. Season the soup

    • Stir in the seasoning packet from the bean mix, onion powder, garlic powder, smoked paprika, black pepper and Cajun seasoning.
    • Pour in the apple cider vinegar and the chicken broth.
    Étape 5

  6. Slow cook

    • Cover and cook on low until the beans are tender and the broth is rich.
    Étape 6

  7. Shred the meat and serve

    • Remove the beef shank, discard the bone and shred the meat.
    • Stir the shredded meat back into the soup.
    • Serve hot over rice with cornbread, adding hot sauce if desired.
    Étape 7
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