Go Back
–+ servings
Slow Cooker Cajun 15 Bean Soup with Andouille Ham and Bacon in bright blue bowl with copper soup spoon.
Print Recipe
4.54 from 28 votes

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

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 Time1 hour
Cook Time4 hours
Total Time5 hours
Course: Soups and Stews
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

TIPS:
  • 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.”  Bring a small pot of water to a boil, add the beans, turn off the heat, cover, let stand for an hour, then drain.
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 the quantity desired for 2-3 months.
  • 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