- February 23, 2015 at 10:21 pm #353062
Creole White Bean Soup
1 tbs olive oil
1-1/2 oz ham, diced
1/4 cup chopped onion
1 tbs minced garlic
1 tsp Creole or Cajun seasoning
1/4 tsp cayenne pepper
8 oz beer
1-1/2 cups chicken broth
14.5-oz can small white beans, drained
3 tbs Creole or other whole-grain mustard
1/2 tsp hot pepper sauce
1 tsp Worcestershire sauce
1/4 cup chopped green onions
1 small tomato, seeded and diced
2 cups arugula, loosely packed
Heat the oil in a medium saucepan over medium heat until it shimmers and flows like water.
Add the ham and cook, stirring, for a minute or so, just until the ham starts to brown a bit. Add the onion and garlic and cook for a couple of minutes, or until the onion pieces start to separate and the garlic becomes fragrant.
Add the Creole seasoning and cayenne pepper and stir to coat the vegetables and ham. Cook for a minute or so, until you can smell the spices.
Add the beer and bring to a boil.
Cook until the beer reduces by about a third, 4 to 6 minutes.
Stir in the chicken stock, beans, mustard, hot sauce, and Worcestershire sauce. Bring just to a simmer and cook, stirring occasionally, for 15 to 20 minutes.
About 5 minutes before you’re ready to serve the soup, stir in the green onions, tomato and arugula. Cook for 3 to 4 minutes, or until the arugula is wilted and the tomatoes have heated through.
Taste and add kosher salt if necessary.
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