This Slow Cooker Cajun 15 Bean Soup recipe is so hearty and full of flavor it's one of my favorite comfort foods. The flavors are so typically Cajun with the smoked sausage and trinity of vegetables but the addition of all the different types of beans makes this a surprisingly tasty meal.
Typically this type of meal is a favorite during the colder months due to its heartiness. It's the kind of food you crave on a cold day.
The types of beans in this mixture are black beans, baby lima, red beans, cranberry bean, pink bean, navy beans, white kidney, large lima and yellow split peas, amongst others.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Slow Cooker Cajun 15 Bean Soup Recipe
- 💬 Comments
What makes this recipe so yummy
- The ingredients are not expensive, it's a relatively cost effective way to feed a bunch of people with little cost. It's one of the best things about this recipe.
- It's a stick-to-your-ribs kind of hearty soup that really fills you up and has you rubbing your belly. Comfort food deluxe.
- There's a seasoning packet that comes in the hurst's cajun 15 Bean Mix, which is fine to use. I use my own Cajun seasoning blend though. This is entirely up to you.
- You could cook this recipe in the pressure cooker (instant pot) easily, and cut the time down to 1 hour.
- Serve over white rice with a slice of corn bread on the side and you have a meal.
Groceries you'll need: Ingredients
- 15 Bean Soup Mix
- Chicken Broth
- Smoked Kielbasa Sausage
- Browned ground meat (beef or venison)
- Canned chopped tomatoes
- Green Bell Pepper
- Yellow Onion
- Garlic
- Celery
- Cajun Seasoning
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Soak the beans overnight in a few cups water and skim for unwanted debris.
- Brown the ground beef (or venison) in a large skillet.
- Step 2: Add to a large slow cooker along with the other ingredients.
- Step 3: Add the chicken broth, give a good stir and cover with the lid.
- Step 4: Cook on high for 5 hours.
Hint: To thicken the juices a little remove the lid 30-60 minutes at the end of the cook time. Smash some of the beans on the side of the slow cooker with the back of your spoon, that will also thicken the juices.
Recipe variations and substitute ideas
- Smoked Ham Hock - instead of the smoked sausage. Or a leftover ham bone.
- Andouille Sausage - in addition to the smoked sausage for a more Cajun flavor.
- Chili Powder - for a little heat and flavor.
- Mild Italian Sausage - for a change in flavors.
- Chicken Stock - if you can't get chicken broth.
- Leftover Turkey - make sure you're using leftover turkey, but if you can't you could use any other leftover meat.
- Cayenne Pepper - to add a little heat.
- Hot Sauce - for more heat.
- Corn Starch and Cold Water - add a slurry of this mixture to thicken if you prefer.
- Carrots - this is a great addition, adds a little sweetness too.
- Low Sodium - use less salt by using low sodium chicken broth.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
For this recipe all you'll need is a 7 quart slow cooker and a skillet to brown the ground meat.
I have an affiliate link in the recipe card below.
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How to store leftovers
Once the Cajun 15 Bean Soup has cooled completely store in an airtight container in the refrigerator for up to 4 days. The leftovers are even more flavorful as they sit.
This recipe does freeze well - place in a freezer safe container for up to 3 months.
Mel's kitchen notes
Soaking the beans overnight will ensure they're totally soft at the end of the cooking time. If you haven't had time to do this you will need to add a few hours to your cooking time.
Frequently asked questions: FAQs
Hurst's Hambeens dry bean mix is a mixture of garbanzos, northern beans, green split peas, large lima beans, white kidney beans, small white beans, lentils and more.
Most definitely. Cook the same way as described above, and allow to simmer for just a couple of hours.
There's a few ways. The easiest is to stir it often toward the end, this will break up some beans and allow it to thicken by itself. Another way is to remove a cup or two of the beans and add to a blender, then add back to the cooker and stir in.
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Slow Cooker Cajun 15 Bean Soup Recipe
Video
Equipment
Ingredients
- 1 (20 Ounce) Package 15 Bean Soup Mix soaked overnight
- 1 Pound Ground Beef or venison browned
- 1 Each Yellow Onions chopped
- 2 Ribs Celery chopped
- 1 Each Green Bell Pepper chopped, medium
- 5 Cloves Garlic minced
- 1 Pound Smoked Kielbasa Sausage sliced
- 1 (15 Ounce) Can Diced Tomatoes
- 6 Cups Chicken Broth
- 3 Each Bay Leaves Large
- 2 Tablespoons Cajun Seasoning
Instructions
- Add the package of beans to a pot of water to soak overnight.1 (20 Ounce) Package 15 Bean Soup Mix
- Brown the ground meat and add to the slow cooker along with all the other ingredients.1 Pound Ground Beef, 1 Each Yellow Onions, 2 Ribs Celery, 1 Each Green Bell Pepper, 5 Cloves Garlic, 1 Pound Smoked Kielbasa Sausage, 1 (15 Ounce) Can Diced Tomatoes, 3 Each Bay Leaves, 2 Tablespoons Cajun Seasoning
- Add the chicken broth and stir.6 Cups Chicken Broth
- Cover and cook on high for 6 hours.
- At the end, remove the cover for the last 30 minutes to thicken. You can also smash some of the beans on the side of the slow cooker to thicken the juices.
Nutrition
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Roger L Trettin says
I made a crock pot full of this bean soup for a family gathering today where it was what we call 'soup day' where 3-4 soups are made for the days meals. My beans were of the 'nine bean' variety and I added a cup and a half of chopped carrots. WOW-what good soup, was a hit with everyone. Some of the other soups were ate, but this slow cooker bean Cajun spiced soup was nearly gone. Will make again. Thank you for posting.
Roger says
04/19--- Made a 2nd batch. 2nd good as the 1st.
Melanie Cagle says
So glad you enjoyed it Roger!
David Hinchy says
I added sliced carrots and used a 28 oz can of diced tomatoes. It's a lot of sodium, low sodium chicken stock might help. It's cooking now, smells great. Looking forward to a bowl tonight, going to freeze several bowls for colder weather. Going to have cornbread and butter with it. Thanks for the recipe.👍🎄