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CREOLE
6-BEAN SOUP
THE RIVERBARGE CRUISE LINE
The River Explorer barge cruises from New Orleans along
the lower Mississippi and the connecting waterways and
bayous, much of it through Cajun and Creole country.
Most of the cruise’s cuisine features regional
specialties such as this.
Their recipe:
8 oz. black beans
8 oz. red beans
8 oz. pinto beans
8 oz. black-eyed peas
8 oz. navy beans
8 oz. green beans
1 ham hock
1/4 head celery (diced)
1/2 large onion (diced)
1/4 diced tomato
1 gallon chicken stock
1 teaspoon of Zatarain’s Cajun/ Creole Seasoning
Add all ingredients to large soup pot and cook for approximately
2 hours, until all beans are tender. Add water as needed.
Adjust seasoning before serving, the more Zatarain’s
seasoning, the spicier the soup.
Yield: 7-10 servings
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