ricks cajun 13 bean soup red mill

Name: ricks cajun 13 bean soup red mill Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Ingredients: 2 oz Chicken - Foster Farms Boneless Skinless Thin Cut Chicken Breast; .5 oz TJ's mirepoix (by SCIROCCORED); .125 cup chopped Onions raw; .125 tsp Garlic; 0.142 cup Del Monte Diced Tomatoes No Salt Added; 0.5 cup Bob's Red Mill 13 Bean Soup Mix Dry (by THINCEIL); .5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth 1 cup; .125 tsp Onion powder; .125 tsp Garlic powder; 0.125 tsp spice island crushed red pepper (by MYTHINKER); .25 tsp Spice Garden Naturally Cajun Seasoning (1 tsp) (by NEWMOMOVER40); .5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth 1 cup; .125 tbsp Stonewall Kitchen Spicy Corn Relish (by EPITWEE)

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 1

Ingredients

2 oz Chicken - Foster Farms Boneless Skinless Thin Cut Chicken Breast .5 oz TJ's mirepoix (by SCIROCCORED) .125 cup, chopped Onions, raw .125 tsp Garlic 0.142 cup Del Monte Diced Tomatoes, No Salt Added 0.5 cup Bob's Red Mill 13 Bean Soup Mix, Dry (by THINCEIL) .5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup .125 tsp Onion powder .125 tsp Garlic powder 0.125 tsp spice island crushed red pepper (by MYTHINKER) .25 tsp Spice Garden Naturally Cajun Seasoning (1 tsp) (by NEWMOMOVER40) .5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup .125 tbsp Stonewall Kitchen Spicy Corn Relish (by EPITWEE)

Directions

soak beans over night. drain. rinse and add water fo boiling. Boil beans 1.5 hours. Saute mirepoix, onions, and garlic.drain beans and rinse. add chicken broth, vegetables and spices. simmer fpr 1 hour

Serving Size: makes 16-8oz servings

Number of Servings: 1

Recipe submitted by SparkPeople user RICKSTURGEON1.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 419.5
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 112.8 mg
Total Carbs: 62.5 g
Dietary Fiber: 7.3 g
Protein: 36.2 g

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