Slow Cooker Cajun 15 Bean Soup
More tasty beans than you can shake a stick at!
Calories 2124kcal
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
Use a hot salsa to kick things up a bit!
Nutrition
Calories: 2124kcal | Carbohydrates: 140g | Protein: 105g | Fat: 131g | Saturated Fat: 41g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 54g | Trans Fat: 1g | Cholesterol: 390mg | Sodium: 7705mg | Potassium: 4532mg | Fiber: 19g | Sugar: 49g | Vitamin A: 33518IU | Vitamin C: 46mg | Calcium: 440mg | Iron: 11mg