cuban creole soup
(1 RATING)
I love black bean soup and make it quite often, and I make enough to use the leftovers for this soup the next week. I have also added 2 1/2 extra cups of rice (soaked up most of the soup) put it in a lasagna pan,topped it with cheddar-jack cheese combination and baked at 350 for 30 minutes, for an extra sidedish casserole at a hog roast party we were having. It's yummy either way.
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prep time
1 Hr
cook time
1 Hr
method
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yield
soup-6 casserole-12+ read note
Ingredients
- 4 cups black bean soup, leftover homade, or 2 cans progresso
- 1/2 cup celery stalk-diced very fine
- 1 small onion- diced
- 4 cups water
- 5 - chicken bullion cubes
- 1/4 cup flat leaf parsley
- 1 can tomatoes w/chiles (rotelle)
- 1/2 pound ground sausage- i use hot
- 1 pound small size frozen shrimp-peeled,tails removed
- 1 cup minute rice
- - fresh ground black pepper and ,or,red pepper flakes to taste
- - do not add salt-bullion is very salty!
How To Make cuban creole soup
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Step 1Roll the sausage into small grape size balls and brown on med. low heat in skillet
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Step 2Add the bullion and tomatoes to the water ,bring to a boil and add the celery,onions and parsley.
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Step 3when celery is tender add the black bean soup,return to boil Add the rice,cover turn off heat and cook as per directions.Add the sausage and drippings,and the shrimp
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Step 4Cover to heat through(at least 20 minutes) -season to taste before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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