Hip Hip Hooray…a healthy recipe.
There was a time when I would never consider soup a meal. I assumed that soup would never fill me up, but I ate this soup today for lunch and it held my hunger at bay until dinnertime. My Cajun Roasted Chicken and Vegetable 15 Bean Soup is a full meal that is packed with protein and filling healthy carbohydrates.
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I guarantee that if you make this healthy and hearty soup your whole being will be satisfied.
Oh course I reached for the ever so familiar package of Hurst’s Beans. I am a huge supporter of USA family owned and operated companies and Hurst’s just so happens to be just that….family owned and operated since 1938.
Pre-roasting
Just look at all of those vibrant colors!
Be sure to visit Hurst’s Beans on Facebook, Twitter, Pinterest, Flickr and YouTube.
- 1 package [url href=”http://www.hurstbeans.com/products/2/cajun-15-bean-soup” target=”_blank”]Hurst’s Cajun 15 Bean Soup[/url], rinsed
- 4 Garlic Cloves, minced
- 3 carrots, chopped into bite sized pieces
- 2 Zucchini, chopped into bite sized pieces
- 1 large Red Onion, chopped into bite sized pieces
- 1 pint Cherry Tomatoes
- 1 1/2 lb. Boneless Chicken Breasts
- 1 teaspoon Coarse Kosher Salt
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Pepper
- 2 tablespoons + 1 teaspoon Extra Virgin Olive Oil
- 1 6oz. bag baby Spinach
- 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 2 1/2 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 2 1/2 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
Don’t forget to visit my other recipes I developed for the fine folks at Hurst’s Beans
Split Pea Soup with Ham and Bacon
**I was compensated by Hurst’s Bean Company for recipe development, however all opinions are 100% mine.**
I suppose I am going to have to run out and get the fix ins’ for this soup before the snow hits. This will warm us right up. I have enjoyed all of your bean recipes.
I could see how this would certainly fill one up.
Looks comforting and delicious.
Love the photos of your soup. Delicious!
Thank you so very much Barbara!
I feel warmer just looking at this yummy soup, so comforting!
Thanks Kari. It is very comforting!!!
what a glorious rainbow of colors! the mishmash of flavors ain’t too shabby either–i’m a bean-lover through and through. đŸ™‚
A rainbow of colors and a rainbow of flavors!
This soup sounds divine. I love a hearty soup especially on a cold Florida winters day!
Thanks Girl!
I love how you roasted the chicken and veggies for the soup. That’s all I have been eating for the last few days….it’s soooo cold!
I am loving all of these flavors, and can definitely see how this would fill you up!
Im going to do this with the slow cooker and my own 15 bean mix bag. no meat because i am vegan
This looks very very tasty. I do eat a plant based diet so I have to modify the recipe just a little bit and remove the chicken. The ingredient s will still make an awesome soup!