Slow Cooker Cajun Red Bean Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 38mins
-
- Serves
- 6
-
- Calories
- 187
This hearty vegan soup is packed with vegetables and brimming with spicy, smokey Cajun flavours. Just add crusty bread for a filling lunch or light dinner.
recipe updated 11 Oct. 2021
Ingredients
-
- Red capsicum
- 1
-
- Carrot
- 1
-
- Potato
- 1
-
- Garlic
- 3
-
- Canned red kidney beans
- 190 g
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- Green beans
- 60 g
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- Okra
- 4
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- Sunflower oil
- 2 tablespoons
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- Onion
- 1
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- Cajun seasoning
- 2 teaspoons
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- Canned chopped tomatoes
- 370 g
-
- Brown sugar
- 1 tablespoon
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- Salt & pepper
- as needed
-
- Vegetable stock
- 1 L
Tools
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Wooden spoon
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Stove
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Skillet pan
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Large cast iron skillet
-
Slow cooker bowl
Step preview
- Add sunflower oil to a clean large cast iron skillet
- Heat - medium heat
- Add onion to the large cast iron skillet
- Fry until softened - 5 min, medium heat
- Add red capsicum, carrot, potato and garlic to the large cast iron skillet
- Fry - 3 min
- Add cajun seasoning, canned chopped tomatoes and brown sugar to the large cast iron skillet
- Season with salt & pepper well
- Heat until just boiling
- Transfer content of large cast iron skillet to slow cooker bowl
- Add canned red kidney beans and vegetable stock to the slow cooker bowl
- Mix and cover
- Cook - 8 hr, low heat
- Add green beans and okra to the slow cooker bowl
- Cook - 30 min
- Serve