Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.

Cajun Bean Soup

There is just something about cold wintery days that make me want a hot, steaming bowl of soup! Come on, I know I’m not the only one. So today, I’m sharing my recipe for Cajun Bean Soup. Admittedly, it’s my own take on Cajun Bean Soup.

My husband is a professed “bean hater.” For someone like me who is Hispanic, the thought is incomprehensible! Haha. But this soup wins my husband over every time. It’s full of juicy ham and sausage which adds a lot of flavor to every bite!

How to Make Cajun Bean Soup

I add ham and andouille to the mix. If you’ve never had andouille, it’s delicious Cajun double smoked sausage. It is originally from France and was brought over to the New World by French immigrants. Today, it is a staple in Creole cooking.

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Hurst’s HamBeens 15 Bean Soup includes the following beans:

  • Northern
  • Pinto
  • Lima
  • Blackeye
  • Garbanzo
  • Baby Lima
  • Green Split
  • Kidney
  • Cranberry
  • Small white
  • Pink
  • Small Red
  • Yellow Split
  • Lentil
  • Navy
  • White Kidney
  • Black
  • Yellow Eye
Cajun Bean Soup

If you aren’t accustomed to cooking with dry beans, they can take a very long time to cook. Typically, if you are stove-top cooking them, you either soak them overnight or slowly cook them for many hours on low heat. I highly recommend using a slow cooker. It makes life a lot easier. Additionally, you could probably use an Insta-pot or Pressure Cooker, though cooking times vary.

Serving & Storing

Once cooked, bean soup is hardy, especially if you add meat. I love to serve Cajun Bean Soup with either sweet cornbread or buttermilk biscuits. Hey, I’m from the South! We love our scratch breads.

I have found that bean soup stores well in an air tight container for 2 days in the fridge. After that, I would discard any left overs.

Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.
Course: Main Course
Keyword: andouille, beans, crockpot, ham, jimmy dean sausage, kidney beans, pinto beans, slowcooker, soup, split pea, white beans
Servings: 8

Ingredients

  • 32 oz Chicken Broth
  • 2 cups water warm
  • 16 oz Cubed Ham
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Cajun Seasoning
  • 1-2 Cloves Garlic Minced
  • 14 oz Andouille Sausage Sliced
  • 16 oz Hurst’s HamBeens 15 Bean Soup

Instructions

  • On a low setting, add 2 cups of warm water and the chicken broth
  • Slice sausage and ham, add to slow cooker 
  • Add 1 package of Hurst’s HamBeens 15-Bean Soup. No need to soak if you’re using a crockpot.
  • Add garlic, lemon juice and cajun seasoning. Give a quick stir and let it cook on low for 7-8 hours.

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course: Salad, Side Dish
Keyword: atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Servings: 2

Ingredients

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley

Roasted Root Medley

Try this easy, sweet and savory roasted root medley, perfect for weeknight dinners

Roasted root medley

This is by far one of my favorite vegetable recipes. First, this roasted root medley is very easy to make. In fact it is so simple, you may wonder why I’m sharing it. That’s because it is one of my favorite side dishes ever!

It’s so easy you almost don’t need a recipe. It’s just chopped vegetables with olive oil. However, the pairing of sweet potato, carrots, and sweet onion make a sweet & salty combination.

In the past, I’ve also made this with sheet pan dinners. I know I’m not the only person who loves one pan dinners!

I discovered this recipe about five years ago during a cleanse diet. That’s the other great thing about this dish. It’s Keto, Paleo, Auto-Immune Paleo, Whole30, Atkins and Weight Watcher friendly. As a variation, you can add other root veggies like beets or parsnips.

Personally, I line the baking pan with parchment paper. It makes clean up a breeze. I also recommend turning the vegetables about half way through baking for perfect tenderness.

Carrots
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Roasted root medley

Roasted Root Medley

You’ll love this sweet and savory side dish. Easy to make for weeknight dinners. It’s Keto, Whole30, Paleo and Weight Watcher friendly. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: carrot, olive oil, onion, sweet potato
Servings: 4

Ingredients

  • 1/8 Cup Olive Oil Extra Virgin
  • 5 Large Carrots Peeled, Chopped
  • 2 Small Sweet Potatoes Peeled, Chopped
  • 1/2 Cup Sweet Onion Chopped
  • Salt & Pepper To taste

Instructions

  • Wash and peel potatoes and carrots. 
  • Chop vegetables and place in a mixing bowl
  • Add olive oil to the mixture and toss until vegetables are fully coated
  • Spoon vegetables onto a baking tray lined with parchment paper
  • Add salt and pepper to taste
  • Bake at 425° for 30 minutes or until tender. Turn vegetables over with a spatula about half way through cooking. 
Roasted root medley

Looking for other weeknight recipes? Try Perfect Spanish Rice

The post Roasted Root Medley first appeared on My Beautiful Mess.