soup Archives - My Beautiful Mess

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.

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.

Jump to Recipe

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

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.

Print Recipe

Course Main Course

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.

Keyword andouille, beans, crockpot, ham, jimmy dean sausage, kidney beans, pinto beans, slowcooker, soup, split pea, white beans

Instructions

On a medium heat, brown ground Italian sausage in a medium stockpot. If meat is dry, you may add a tablespoon of olive oil and continue frying.

Prepare potatoes by dicing into ¼” pieces.

Add potatoes to meat and lightly fry for a few minutes.

Add red pepper flakes and stir.

Deglaze the stockpot by adding chicken stock and scraping the bottom of the pan.

Bring soup to a boil.

Reduce heat to medium high and continue cooking for 15-20 mins.

Add shredded kale and continue cooking for an additional 5 mins.

Add milk to create a creamy broth, stir and serve.

Tips: White potatoes have a delicate skin that does not need to be peeled. I’ve found heavy cream separates from the broth and have found milk incorporates better. For an even lighter version, try using Turkey Italian Sausage. Some versions also add cooked bacon, but I have found it can be over powering. If chicken broth isn’t available, you may substitute with water and chicken bouillon.