So simple, so easy, and so delicious! The best way I can describe this soup is that it will make you wanna "giddy'up" on somebody after you've finished a bowl! This soup would be perfect for a cold winters day, however I was dumb enough to make it in the middle of august on one of the hottest days of the year. It was still equally delicious and totally worth the 12 degree shower I had to take afterwards just to cool down. I hope you love this ragin' cajun dish and much as I did... Enjoy!
21/2 cups 17 bean soup mix ( Just the dried beans, soaked in water overnight )
4 carrots ( chopped )
1 medium walla walla sweet onion ( chopped )
4 cloves garlic ( minced )
1 quart chicken stock
1 quart vegetable stock
1 tsp. salt & white pepper
1 tbsp. Creole seasoning
1 tsp. oregano
2 tbsp. sriracha sauce
1 tsp. paprika
1/4 cup flour
1/4 cup butter
1/2 tsp. chili garlic paste
In a large crockpot, add beans, carrots, onion, garlic, stock, spices, and sriracha.
Cover with lid and cook for 6 hours on high. In a small pan melt butter and chile garlic paste.
Stirring constantly add flour until smooth to form a rue.
Cook rue for a minute or two to cook out the flavor of the raw flour.
Scoop some of the broth into the rue to thin it out a bit and pour the rue into the beans. Cook the beans a few minutes longer to thicken the stew up and serve alongside a nice buttery biscuit or some good old fashioned cornbread, an ice cold glass of ice tea, and of course a good friend to share it all with.
If you want to add some extra protein to this dish, some smoked ham (cut into cubes) would make a great addition!