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  • Tamara Berry

Creole Beans and Greens Soup


Ingredients:

3 cups pinto beans from big batch you cooked earlier (or 2 cans pinto beans, drained)

1 Tablespoon olive oil

1 cups carrots, diced

1 onion, chopped

2 Tablespoons garlic, minced

3 cups water

4 cups greens (spinach, kale, etc), chopped


Creole Seasoning Mix:

½ teaspoon celery salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

½ teaspoon oregano ½ teaspoon black pepper ¼ teaspoon cayenne


Directions:

In a large stockpot, over medium heat, add the oil, then add the onions and carrots and stir to coat with oil. Cover pan and allow to simmer for about 6 minutes. Add the garlic, stir to combine, cover and cook for 1 minute. Add the beans and water, stir to combine. Add the Creole seasoning mix: celery salt, garlic powder, paprika, oregano, black pepper, & cayenne. Stir to combine. Bring to a boil for about 10 minutes; reduce heat to simmer for about 10 minutes.


Add the greens. Stir to combine and simmer until the greens are softened (about 15 minutes).

Serve hot.


Good to Know:

At our house, we use the creole seasoning mix in other things, so if you have enough spices, try making a bigger batch than is needed for this recipe. We use it on popcorn, quesadillas made with vegan cheez, & veggie gumbo. Sometimes I top roasted veggies with it and they are delicious!

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