Description
This Slow Cooker Cajun Bean Soup is a hearty and flavorful dish featuring tender Great Northern or navy beans simmered with andouille sausage, fire-roasted tomatoes, and a blend of classic Cajun spices. It’s perfect for cooler days.
Ingredients
Scale
- 1 pound dried Great Northern or navy beans (picked over)
- 8 to 12 ounces andouille sausage (sliced)
- 2 cups (approximately 8 ounces) sliced carrots
- 2 medium ribs celery (sliced)
- 1 (15-ounce) can fire-roasted diced tomatoes (drained)
- 5 cloves garlic (minced)
- 8 cups low-sodium chicken broth or stock
- 2 bay leaves
- 1 1/2 teaspoon Creole seasoning (such as Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- Hot pepper sauce (optional)
Instructions
- Rinse and drain the dried Great Northern or navy beans thoroughly. Place the beans at the bottom of a large slow cooker.
- Layer the sliced andouille sausage, carrots, celery, fire-roasted diced tomatoes, and minced garlic on top of the beans.
- Pour 8 cups of low-sodium chicken broth over the ingredients. Add bay leaves, Creole seasoning, smoked paprika, and black pepper. Cover the slow cooker.
- Set the slow cooker to low and cook for 8 to 10 hours.
- Once the beans are tender, remove the bay leaves. Scoop approximately 3 cups of the soup into a separate bowl and puree it until smooth.
- Stir the pureed soup back into the slow cooker. Adjust seasoning and add hot pepper sauce if desired.
Notes
- This recipe can be made ahead and stored in the refrigerator.
- Adjust the spice level to your preference.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Cajun/Southern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg