Cajun Roasted Chicken and Vegetable 15 Bean Soup
If you have about 3 hours and 10 minutes to spend in the kitchen, Cajun Roasted Chicken and Vegetable 15 Bean Soup might be a super gluten free and dairy free recipe to try. For $1.82 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 140 calories, 20g of protein, and 3g of fat. It is brought to you by The Hungry House Wife. 525 people were impressed by this recipe. It works well as a main course. If you have baby spinach, red onion, garlic powder, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. Several people really liked this Creole dish. Overall, this recipe earns an amazing spoonacular score of 93%. Try White Bean, Kale and Roasted Vegetable Soup, Cajun 15-Bean Soup, and Roasted Vegetable-Rosemary Chicken Soup for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 180 minutes
Ingredients:
1 6oz. bag baby Spinach
3 carrots, chopped into bite sized pieces
1 pint Cherry Tomatoes
1½ lb. Boneless Chicken Breasts
¼ teaspoon Chili Powder
1 teaspoon Coarse Kosher Salt
4 Garlic Cloves, minced
½ teaspoon Garlic Powder
1 package Hurst's Cajun 15 Bean Soup, rinsed
1 teaspoon Onion Powder
¼ teaspoon Pepper
1 large Red Onion, chopped into bite sized pieces
2 Zucchini, chopped into bite sized pieces
Equipment:
bowl
baking paper
baking sheet
pot
aluminum foil
Cooking instruction summary:
Place beans in a Large bowl, cover with 2 quarts water. Allow to soak overnight, or at least 8 hours. Rinse.Place rinsed beans in large stock pot, cover with 2 quarts water.Bring to boil.Reduce heat, partially cover and simmer for 2½ hours.Preheat over to 400.Meanwhile, in a small bowl, mix together salt, onion powder, garlic powder, chili powder and pepper; set aside.Line a large rimmed baking sheet with parchment paper or foil.In a large bowl, toss together garlic, carrots, zucchini, onion and tomatoes with half the spice mixture and 2 tablespoons olive oil. Pour onto baking sheet.Cover chicken breasts with remaining 1 teaspoon olive oil and remaining spice mixture and place on baking sheet with vegetables.Bake 40 minutes. Remove and shred chicken.After beans have been cooking 2½ hours, add shredded chicken, roasted vegetables and cajun seasoning packed.Cook on low for an additional 30 minutes.Add spinach during last 5 minutes of cooking.Season with additional salt and pepper if desired
Step by step:
1. Place beans in a Large bowl, cover with 2 quarts water. Allow to soak overnight, or at least 8 hours. Rinse.
2. Place rinsed beans in large stock pot, cover with 2 quarts water.Bring to boil.Reduce heat, partially cover and simmer for 2½ hours.Preheat over to 400.Meanwhile, in a small bowl, mix together salt, onion powder, garlic powder, chili powder and pepper; set aside.Line a large rimmed baking sheet with parchment paper or foil.In a large bowl, toss together garlic, carrots, zucchini, onion and tomatoes with half the spice mixture and 2 tablespoons olive oil.
3. Pour onto baking sheet.Cover chicken breasts with remaining 1 teaspoon olive oil and remaining spice mixture and place on baking sheet with vegetables.
4. Bake 40 minutes.
5. Remove and shred chicken.After beans have been cooking 2½ hours, add shredded chicken, roasted vegetables and cajun seasoning packed.Cook on low for an additional 30 minutes.
6. Add spinach during last 5 minutes of cooking.Season with additional salt and pepper if desired
Nutrition Information:
covered percent of daily need
