I absolutely love this version of Hurst’s Hambeens 15 Bean Soup, and so does Russell, even though he can’t stand to eat beans of any kind, beyond green beans. I think he ate too many beans as a kid. LOL! This version of Cajun Bean Soup is great for those chilly fall days when you and your family are on-the-go and you know there won’t be time to cook. Prep it in the morning. Cook it in the crockpot throughout the day and come home to a warm and hearty meal that everyone will love.
You can follow the directions on the bag, but I’ve created my own version that is absolutely delicious!
INGREDIENTS for CAJUN BEAN SOUP:
20 oz bag Cajun 15 Bean Soup (I purchase this @ Walmart.)
1 package Andouille Sausage, cut into bite size pieces
1 cup onion chopped (I have chopped onions in my freezer from our garden, so that’s what I typically use).
3 medium fresh, diced tomatoes or 1 14.5 oz can of diced tomatoes
Juice of 1 lemon
3-4 cloves minced garlic
32 oz box low-sodium beef broth
3 cups of water
Salt
Pepper
Hot Sauce – to your taste
NIGHT BEFORE DIRECTIONS:
Rinse beans.
Place rinsed beans in crockpot and cover with water (approximately 8 cups).
Allow beans to soak overnight.
After soaking, drain and rinse beans.
MORNING OF DIRECTIONS for CAJUN BEAN SOUP:
Place drained and rinsed beans back into crockpot.
Add all additional ingredients.
Cook on low for 8 hours or until beans are tender.
Serve with warm crusty bread or corn bread.
I make a pot and for the two us, we have a meal that is filling. We have enough for leftovers another night during the week (This is one of those meals that tastes even better the second night.), PLUS enough Cajun Bean Soup to freeze for another time. (Have I mention lately how I love to cook once, eat twice – or more!)
Here’s to making a delicious crockpot soup and RESETTING your life!
Roberta
“A place for everything and everything in its place.” – Benjamin Franklin
P.S. If you made this recipe, be sure to let me know. I’d love to hear what you and your family thought as well.
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