Cajun Style Bean Soup

• 1-1/2 cups dried beans (mix of black beans, navy beans , kidney beans, and/or split peas)
• 1 tbs dried parsley
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp oregano
• 7 cups low salt chicken broth
• bay leaf
• 2 medium carrots, diced
• 3 ribs celery, chopped
• 1 medium yellow onion, diced
• 1 red pepper, chopped small
• 2 cloves garlic, chopped
• 1 28 oz can diced tomatoes
• Andouille sausage (2 lengths) cut into 1/4" pieces
• additional chili powder to taste
• salt & pepper to taste

1. Rinse and inspect beans. Place beans, parsley, cayenne, cumin, oregano, and bay leaf in large stock pot. Add enough chicken broth to cover by 1" or so. Bring mixture to boil, stir, reduce to simmer and simmer covered for 1 hour. In the meantime, saute carrots, celery, onion, red pepper, and garlic until soft. Add to soup, stir and return to simmer. During second hour, add Andouille sausage and canned tomatoes, stirring to incorporate fully. Simmer partially covered for another hour, adding additional chicken broth if needed. Soup should be thick. After 2-3 hours of total simmering time, test spices and add chili powder and additional salt & pepper to taste. Serve with hearty bread, rolls or corn bread to help balance spice.

beans, parsley, cayenne pepper, cumin, oregano, chicken broth, bay leaf, carrots, celery, yellow onion, red pepper, garlic, tomatoes, sausage, additional chili powder, salt

Taken from www.epicurious.com/recipes/member/views/cajun-style-bean-soup-52684121 (may not work)