Beazell's Cook Book

Deer Bean Soup by Mr. Beaz

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Deer Bean Soup - Contributed by Mr. Beazell  




1 teaspoon olive oil

2 links smoked deer sausage, cut into links

1/2 cup water

1 small head of cabbage

Beazell's Cajun Seasoning, to taste

3 cups cooked white beans (we use defrosted leftovers)

2 cups cooked rice

1 (27 ounce) can tomato sauce

4 cups of water

2 teaspoons Beazell’s Cajun seasoning



Slice the cabbage into strips. In a heavy bottom pot, heat 1 tsp. olive oil over medium heat and brown the sausage links. Add the 1/2 cup of water, place the cabbage in the pot, and sprinkle lightly with Beazell's Cajun Seasoning. Cover with a lid and smother the cabbage until it becomes tender, about 20 – 30 minutes. After the cabbage becomes tender, add the sausage links and cabbage to a slow cooker. Then add the white beans, rice, tomato sauce, water and 2 tsp. Beazell's Cajun Seasoning. Cook on high for 4 hours, stirring occasionally.


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