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Instant Cajun Red Bean and Vermicelli Soup

by Livestrong_Recipes  |  Oct 18, 2018

Instant Cajun Red Bean and Vermicelli Soup
Photo Credit: Jackie Newgent
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 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.



  • 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


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.