This is my take on classic New Orleans flavors in a simple, nutritious and very delicious bean soup. The main difference between Cajun and Creole flavors is Creole uses tomatoes. You can Creole this recipe by adding tomatoes. Preferably roasted.
5 Cups low sodium veggie broth
1 Can rinsed and drained black beans (put aside, will be added last)
1 Can rinsed and drained northern beans (put aside, will be added last)
2 Cups raw spinach chopped (include the stems, put aside, will be added last)
1 Cup cooked Barley
1 Cup carrots cut into small cubes
1 Tbsp Nutritional Yeast (optional)
Okra would be a great addition to this recipe. I didn’t have any on hand. My Cajun seasoning makes a great New Orleans style blend for any dish.
CJ Cajun Seasoning 1 tsp Old Bay seasoning 1 Tbsp smoked paprika 1 tsp onion powder 1 tsp oregano 1 tsp thyme ½ tsp cayenne pepper (or less to reduce the heat) 1 tsp garlic powder ¼ tsp black pepper
Combine all the ingredients (leaving out only the beans and spinach) bring to a simmer.
Simmer for about 10 mins. Then add the beans and spinach.
Simmer 5 more mins and it will be ready to serve.
Makes 4 servings