RECIPES
Instant Cajun Red Bean and Vermicelli Soup
by Livestrong_Recipes | Oct 18, 2018
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 05 m
- TOTAL
- 20 m
By eating plant-based protein, you’re getting significant fiber, which is one key to boosting satiety. So fill up on this soup, especially if you want to shrink that waistline.
INGREDIENTS
SERVES 1
- 2 oz Organic Vermicelli Noodles
- 1 tsp Cajun Seasoning
- 1/2 cup Baby Kale
- 1/3 cup Kidney Beans, Dark Red
- 2 tbsp fresh cilantro
- 1 cup Broth, Organic, Vegetable
DIRECTIONS
1
To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2
To make, layer in a 16-ounce wide-mouth jar (in order) the Cajun seasoning, kale, beans, noodles, and cilantro (or chives).
3
To store, seal and chill in the refrigerator for up to 3 days.
4
To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5
To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, Worcestershire sauce and/or hot sauce to taste. Garnish with thinly sliced Andouille sausage, if desired.
