Hot and hearty with a touch of spicy spice, this Cajun 15 Bean Soup recipe is just the right homemade soup to keep the cold away. Easy to prepare, just add vegetables, ham, bean sprouts and sausage to your crockpot and let it work for you for seven to eight hours. Then, off to the new home with the family for some much needed relaxation. Serve with fresh rolls and crackers for an authentic Cajun feel.
This Cajun 15 Bean Soup Recipe
This Cajun 15 bean soup recipe starts in a traditional Cajun style pot, filled with spices and water. To create this flavorful soup, we start with tomatoes, onion, celery, carrots, and a fresh bay leaf. Next, we throw in the spices and any vegetables that we have on hand, or add smoked ham or sausage if we are using it. Cover the pot tightly and allow it to simmer. When it is almost boiling, we close the lid and simmer it for another twenty minutes.
The reason we want to make this delicious soup in a crockpot is because it makes it very easy to adjust the seasonings to your liking. Also, we like to vary the types of meats used. For example, if we are eating it on a rainy day, we will use ham, instead of pork products, and add some apple sauce to add a little more sweetness. If we are looking to make a more mild Cajun recipe, then we will add chicken, and of course, onions.
Ingredients For 15 Bean Soup Recipe
For the vegetables in this 15 bean soup recipe, we use green onions, celery, carrots, and radishes. Some spices that you might want to consider using are thyme, oregano, cayenne pepper, chicken stock (or bouillon), chicken fat (or oil), garlic, sea salt, and black pepper. We do not really taste the seasonings often, but you can if you wish. I tend to add just a touch of each to my recipes, rather than too much, as it tends to take away from the flavors of the ingredients.
Once the veggies are in place, and the seasonings are prepared, we add the chicken stock and water to the crockpot. Give it about fifteen minutes to heat up. When it does, we add the smoked ham or sausage and cover the lid. Let it simmer on low for about seven to eight hours, depending on how thick you want your blend to be.
The Final Results
By this time, you should have noticed that your 15 bean soup leftovers are no longer having that wet, slimy texture. It should be the consistency of rubber, as that is what you want when you serve it up. At this point, you can put the lid on the cooker and cook it all the way through, according to the package directions. In my experience, it usually takes about two hours, but I find that my Crockpot does a great job.
You may be surprised to learn that one of the things that will help your recipe along is to soak your beans overnight. This will prevent the beans from soaking up water overnight, which can prevent them from breaking down properly. Since slow cooker 15 bean soup recipe notes always tell you to soak the beans overnight, it is a good idea to do so as well. This will also give them a better flavor.
When you have finished cooking your beans, it is now time to puree them. This can be done by either using a blender or a food processor. Either way, be sure that the water is completely gone, as it can prevent the soup from having a smooth texture. Pureeing them will add a little bit of extra flavor to them, which makes them a good option for meals like this. Be sure to taste them before adding them to your recipes.