Cajun Roasted Chicken and Vegetable 15 Bean Soup
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 mins
  • 1 package Hurst's Cajun 15 Bean Soup, rinsed
  • 4 Garlic Cloves, minced
  • 3 carrots, chopped into bite sized pieces
  • 2 Zucchini, chopped into bite sized pieces
  • 1 large Red Onion, chopped into bite sized pieces
  • 1 pint Cherry Tomatoes
  • 1½ lb. Boneless Chicken Breasts
  • 1 teaspoon Coarse Kosher Salt
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Chili Powder
  • ¼ teaspoon Pepper
  • 2 tablespoons + 1 teaspoon Extra Virgin Olive Oil
  • 1 6oz. bag baby Spinach
  1. Place beans in a Large bowl, cover with 2 quarts water. Allow to soak overnight, or at least 8 hours. Rinse.
  2. Place rinsed beans in large stock pot, cover with 2 quarts water.
  3. Bring to boil.
  4. Reduce heat, partially cover and simmer for 2½ hours.
  5. Preheat over to 400.
  6. Meanwhile, in a small bowl, mix together salt, onion powder, garlic powder, chili powder and pepper; set aside.
  7. Line a large rimmed baking sheet with parchment paper or foil.
  8. In a large bowl, toss together garlic, carrots, zucchini, onion and tomatoes with half the spice mixture and 2 tablespoons olive oil. Pour onto baking sheet.
  9. Cover chicken breasts with remaining 1 teaspoon olive oil and remaining spice mixture and place on baking sheet with vegetables.
  10. Bake 40 minutes. Remove and shred chicken.
  11. After beans have been cooking 2½ hours, add shredded chicken, roasted vegetables and cajun seasoning packed.
  12. Cook on low for an additional 30 minutes.
  13. Add spinach during last 5 minutes of cooking.
  14. Season with additional salt and pepper if desired
Recipe by The Hungry Housewife at