As a former college student, I can never sing enough praises for Hurt’s Ham Beens Cajun Style Bean Soup mix. It’s a great base, you can toss whatever veggies you want in it and it’s hearty and filling, super easy to make, and compatible with all kinds of random meats that you might have lying around, this time I used bacon, but I’ve made it in the past with all beef hot dogs, mixed meat hot dogs, and even in a desperate need for protein that was cheap, canned tuna. You just can’t go wrong.
1 bag Ham Beens Cajun Style Bean Soup Mix
8-10 Red Potatoes, chopped1 Zucchini, chopped
3 Carrots, chopped
.5 Medium Red Onion, chopped
.5 package of Bacon, here I used Maple Smoked
1) Soak your beans overnight or in the least for 6-8 hours as per packaging. Then rinse your beans in a colander or strainer until the water that comes off is clear.
3) Cook beans per packaging.
3) In a skillet cook up your bacon to medium crispiness.
4) Chop cooked bacon into 4-6 pieces per slice and dump in with your beans.
5) Drain the majority of your bacon grease, and cook the veggies in the same skillet.
6) Dump that skillet into your beans along with the flavor packet that came with the bean mix.
7) Cook until all beans are tender, stirring as needed.
Prep Time: 8 hours-1 day
Cook Time: 1-1.5 hours
Obviously, you can omit the bacon and have a vegetarian treat, I’m not sure what seasonings are in the packet, so I can’t verify if the finished product would be vegan if you left out meat. The recipe is rather clean eating for those on the clean eating/paleo diet. It also freezes and reheats well.
I served mine up in a bowl with some Cottage Cheese Dill bread and it was amazing together. Use whatever bread you like if you feel the need for bread.