Cajun 16-Bean Soup with Eckrich Polska Kielbasa
Flavor packed soup with smoked sausage, beans, fire roasted tomatoes, and spice
Equipment
- Pressure Cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 Large Sweet Onion, diced
- 14 oz. Smoked Sausage, sliced 1 package (Can use Andouille, Polish, or regular Smoked. See notes)
- 3 cloves Garlic, diced
- 6 cups Chicken Stock We make ours with Better than Bouillon
- 1 package Cajun 16-Bean Soup, rinsed With spice packet
- 1 can Fire Roasted Diced Tomatoes, undrained Approx. 14.5 oz.
- 2-3 Bay Leaves
- 12 oz. Frozen Okra 1 bag
- 3 cups Greens, User's choice (kale, spinach, mixed, etc.)
- 2 Serrano or Jalapeno Peppers, thinly sliced and divided Depending on heat tolerance
Instructions
- Add oil to pressure cooker and place in saute mode. Saute the onions for 4 -5 minutes, stirring occasionally. Stir in the sausage and cook for another 3 - 4 minutes, Stir in the garlic and cook for another 1 - 2 minutes, or until fragrant (DO NOT BURN the garlic).
- Deglaze the pot with a little stock and scrape bits if needed. Add all the ingredients through the bay leaves. Place cooker on bean setting, or 25 minutes high pressure. Natural release. Mix in 1/2 the chili peppers, okra, and greens and return top to pot for 5 - 7 minutes.
- Ladle into bowls and garnish with the remaining chili peppers
Notes
Feel free to use any type of smoked sausage. This would be perfect with Andouille. As usual, we use up what we have so we used up Polish Kielbasa in this recipe. All will work well.