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The temperature dropped for a few days and like that I’m searching for my fuzzy slippers, flannel shirts and slow cooker. I wasn’t gonna mess around. I figured I’d start out this fall right, by making a slow cooker Cajun 15 bean soup. Loaded with beans. Well, 15 of them to be exact. And other vegetables too. And a nice Cajun-ish seasoning. For good measure, I added some andouille sausage. That was optional, really. I could’ve gone with smoked sausage. Or I could’ve left it out entirely and enjoyed a nice all-vegetable soup.
Bring on fall! I’m ready now!
Dried Beans Are Your Friend
I have always thought that cooking dried beans was cool. I really don’t know why. Perhaps it’s that it’s just more tactile than opening a can. More involved. But not involved. They’re crazy easy. And the variety of dried beans today is amazing. Like the ones in this slow cooker Cajun 15 bean soup. In one little ole bag there are all sorts of dried beans. Big ones. Small ones. Colorful ones. Ones I recognize. And ones I don’t. Now that’s cool!
You do need to give dried beans a good going through before using them. Just pour them out into a large bowl and cover with water. Run your hands through them. Look for ones that don’t seem quite right. Pieces that float to the top. Get rid of those. It doesn’t take long and it’s not complicated. If it looks like something you don’t want in your soup, don’t put it in your soup.
Meat Me In The Middle
I added sausage to my soup because that’s what I do. And what I like. I always brown my meats first before adding to a slow cooker. It doesn’t take long and they need that added texture and color. Big time. Don’t want to add meat? You don’t have to.
- Generous Capacity: 7-quart slow cooker that…
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Also try my slow cooker ham and bean soup.
Slow Cooker Cajun 15 Bean Soup
Equipment
Ingredients
For the First Steps
- 20 ounces Hurst's HamBeens Cajun 15 Bean Soup mix Reserve the Cajun seasoning packet for the second part of the recipe
- 3 carrots diced
- 3 ribs celery
- 1 medium sweet onion diced
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 cups water
For the Second Steps
- vegetable oil as needed
- 1 pound andouille sausage or smoked sausage, cut into coin-shaped slices
- 16 ounces salsa I used medium
- 15 ounces whole kernel corn drained
- Cajun seasoning packet From the bean package
For Serving
- green onions sliced
- sour cream
Instructions
For the First Steps
- Start by sorting the beans. Place them into a bowl and cover with water. Swirl the beans around and remove any debris or odd-shaped beans.
- Drain the beans, rinse a few times draining each time, and then add to the slow cooker.
- Add the carrots, celery, onion, oregano, bay leaf and water.
- Cover the slow cooker and put on high for 4-6 hours. After 4 hours stir the beans and check for doneness. If your slow cooker runs hot the beans may get done sooner.
For the Second Steps
- Add the andouille to a skillet over medium-high heat along with a splash or two of oil. Brown the sausage and remove to a paper towel-lined plate to drain.
- Remove the bay leaf from the slow cooker.
- Stir in the andouille, salsa, corn and the contents of the seasoning packet.
- Cover and cook on low another 30 minutes – 1 hour to heat through.
For Serving
- Serve and enjoy! Top with green onions and a dollop of sour cream if desired.
Notes
Nutrition
Nutritional values are approximate.
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Chock full of beans and flavor!