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Crockpot Cajun 15 Bean Soup
Hoofdgerecht

Crockpot Cajun 15 Bean Soup

10 u 20 minVoor 8Nutri-Score B€€
van @goodvibescooking10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • 15-bean soup mix (sorted and rinsed)Voorraadkast450 g
  • smoked beef shank (rinsed)Vlees1 stuk
  • onion (diced)Groente en fruit1 stuk
  • green bell pepper (diced)Groente en fruit1 stuk
  • celery stalks (diced)Groente en fruit3 stukken
  • garlic cloves (minced)Groente en fruit5 stukken
  • collard greens (washed and chopped)Groente en fruit450 g
  • chicken brothVoorraadkast1,9 liter
  • apple cider vinegarVoorraadkast30 ml
  • bean mix seasoning packetVoorraadkast1 stuk
  • Louisiana Cajun seasoningKruiden en specerijen6 g
  • onion powderKruiden en specerijen2 g
  • garlic powderKruiden en specerijen3 g
  • smoked paprikaKruiden en specerijen2 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • hot sauce (optional)Voorraadkast10 ml

per portie

Voedingswaarden

261kcal

Koolhydraten
36 g
Eiwitten
16 g
Vetten
6 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Slowcooker
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 1

  2. Prepare the beef shank

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

  3. Chop the vegetables

    • Dice the onion, green bell pepper and celery.
    • Mince the garlic.
    • Wash and chop the collard greens.
    Stap 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.
    Stap 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.
    Stap 5

  6. Slow cook

    • Cover and cook on low until the beans are tender and the broth is rich.
    Stap 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.
    Stap 7
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