Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon

4.50 from 26 votes
5 hours
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Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon is hearty comfort food that’s easy and perfect for a winter night!

Photo of Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in an aqua-colored bowl with copper spoon on gray napkin.

I am really getting into using my slow cooker!  Because it’s just the two of us, I don’t bring them out too often because the size of slow cookers I own are too large for two servings.  Therefore, I often wait to use them until we have a party.

However, that’s all changing the more I use my slow cookers–the ease and convenience can’t be beaten!

Here’s the perfect soup for your slow cooker!  Hot, spicy, hearty and delicious Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon

Photo of Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in slow cooker with stainless steel ladle.

The inspiration behind this recipe:

I don’t find myself with a bag of 15-bean mix in my pantry very often–especially one where I had no idea where it came from!  Actually, I think my mother-in-law was the culprit during her Easter visit, possibly intending to make soup with the bone from our Easter ham.

Every so often I go through our pantry and look for things that don’t get used in our normal meal rotation the way rice or canned tomatoes do.  Some things tend to get overlooked or pushed back.  By the time you get to them, they’re out-of-date and have to be thrown out.

I found the bag of 15-bean mix and this Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon was born!

Close-up photo of Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in aqua-colored bowl with copper spoon.

Tips for cooking dried beans:

  • When cooking with dried beans, you have to be careful so they don’t come into contact with salt or acid.  They will not soften up and hard beans are simply awful!
  • If you have the time, soak the beans in cold water overnight in the refrigerator.
  • If you’re like me and sometimes poor at planning, you can do a “quick soak.”  Simply bring a small pot of water to a boil, add the beans, turn off the heat, cover and let stand for an hour.  Drain and you’re ready to roll!
  • Because I don’t want salt or acid to come in contact with the beans, I use water or an unsalted chicken broth and add roasted chicken base later for flavor and depth.
  • Likewise, I add the Cajun seasoning (most blends contain salt), tomatoes and meats (because they’re salty, too) after the beans have softened up.  There’s still plenty of time for the flavor to develop.  And, if you make this a day ahead of time, the flavor will develop from sitting.
Photo of Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in aqua-colored bowl with copper spoon on gray napkin garnished with parsley leaves.

Delish!  Enjoy!

Don’t miss these other amazing hearty soups:

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Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in bright blue bowl with copper soup spoon.

Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon

4.50 from 26 votes

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By: Carol | From A Chef’s Kitchen
Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon is hearty comfort food that’s easy and perfect for a winter night!
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Course Soups and Stews
Cuisine American
Servings 8
Calories 368 kcal

Ingredients
  

  • Water - for soaking beans
  • 1 bag (20-ounce) 15-bean mix - (discard any seasoning packet or reserve for another use, if desired)
  • 1 large onion - chopped
  • 1 large green bell pepper - chopped
  • 2 stalks celery - chopped
  • 6 cloves garlic - finely chopped
  • 7 cups unsalted chicken broth - or water
  • 2 bay leaves
  • 2 tablespoons Cajun seasoning - or to taste
  • 1 can (15-ounce) diced fire-roasted tomatoes - undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons roasted chicken base
  • 1 package (14-ounce) Andouille sausage - halved and sliced
  • 1 package (8-ounce) diced ham
  • 4 slices bacon - cooked and crumbled
  • ½ cup chopped fresh parsley
  • Cayenne pepper - to taste
  • Salt and freshly ground black pepper - to taste

Instructions
 

  • Approximately 1 hour before starting the slow cooker, bring a saucepan full of water (large enough to hold all the beans when they expand) to a boil. Add the beans, turn off the heat, cover and let stand for 1 hour. Drain.
  • Combine beans, onion, green bell pepper, celery, garlic, water (or unsalted chicken broth) and bay leaves in a slow cooker. Cook 4 hours on high or 7-8 hours on low.
  • When the beans have approximately 1 hour to go on high or 2 hours to go on low, add Cajun seasoning, tomatoes, tomato paste, roasted chicken base, sausage, ham and bacon. Cover and complete slow cooker cycle.
  • Remove and discard bay leaf. Add parsley, cayenne and salt and black pepper to taste and serve.

Recipe Notes

MAKE AHEAD:  Can be made 1-2 days ahead of time.  Cool and refrigerate. Reheat in the slow cooker or on the stovetop.
FREEZER-FRIENDLY:  Freeze in airtight containers in quantity desired.  Thaw in the refrigerator or in the microwave.  Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 368kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 409mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1362IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.50 from 26 votes (26 ratings without comment)

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28 Comments

  1. I have cooked dry beans my entire life and I use salt never had an issue in 45 yrs — 3 generations before me have also used salt no problem.

    1. That’s fantastic, Sherry! You’re one of the lucky ones. However, other people do have problems. https://www.chowhound.com/post/beans-cook-887506

      I’ve had the problem in the past myself, even using an electric pressure cooker to try and get them softened. They were not old beans. I would much rather post a recipe that everyone can have success with than tell my readers to add salt or acid and have them waste a lot of ingredients like the andouille, ham and bacon. So, definitely keep doing what you’re doing if it works! Thank you for your comment.

    2. It’s not the salt, it’s the acid from the tomatoes. Salt the beans all you need, that’s what I do to. But if you were to add the tomatoes in, then it becomes a problem with the beans not wanting to cook because of the acid.

  2. This looks and sounds so AMAZING! I’m printing this one out now so I can make this for this winter! YUM YUM YUM!!