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Slow Cooker Cajun Bean Soup Recipe

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4.1 from 15 reviews

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. Slow-cooked to perfection, it’s a comforting meal perfect for cooler days or whenever you crave a taste of Southern-style cooking with minimal effort.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 8 to 10 hours
  • Total Time: 8 hours 15 minutes to 10 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Cajun

Ingredients

Beans and Protein

  • 1 pound dried Great Northern OR navy beans (picked over)
  • 8 to 12 ounces andouille sausage (sliced)

Vegetables

  • 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)

Liquids and Seasonings

  • 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 (such as Tabasco or Louisiana Hot Sauce, to taste) (optional)

Instructions

  1. Prepare the Beans and Ingredients: Rinse and drain the dried Great Northern or navy beans thoroughly to remove any debris. Place the beans at the bottom of a large 7- to 8-quart slow cooker to ensure even cooking. Layer the sliced andouille sausage, carrots, celery, fire-roasted diced tomatoes (drained), and minced garlic evenly on top of the beans.
  2. Add Broth and Seasonings: Carefully pour 8 cups of low-sodium chicken broth over the ingredients in the slow cooker, allowing the liquid to cover the beans and vegetables. Sprinkle in 2 bay leaves, 1 1/2 teaspoons of Creole seasoning, 1/2 teaspoon of smoked paprika, and freshly ground black pepper to taste. Cover the slow cooker with its lid.
  3. Slow Cook the Soup: Set the slow cooker to low and cook the soup for 8 to 10 hours. This low and slow method ensures the beans become tender and all the flavors meld beautifully, resulting in a rich and hearty soup.
  4. Remove Bay Leaves and Puree Part of the Soup: Once the beans are tender, remove and discard the bay leaves. Using a ladle, scoop approximately 3 cups of the soup (avoiding the sausage) into a separate bowl. Use an immersion blender to puree the soup until smooth or mash it with a potato masher if an immersion blender is unavailable.
  5. Combine and Adjust Seasonings: Stir the pureed soup back into the slow cooker, blending it thoroughly with the remaining soup. Taste and adjust the seasoning by adding more Creole seasoning if desired. For added heat, incorporate hot pepper sauce or cayenne pepper either into the whole batch or individually in each serving bowl according to preference.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and replace sausage with smoked tofu or omit it.
  • Dried beans should be soaked overnight for quicker and more even cooking, although the recipe will work without soaking if cooking time is adjusted.
  • Adjust the amount of hot pepper sauce or cayenne pepper to control the spice level according to personal preference.
  • The soup thickens slightly after pureeing part of it; for a thinner consistency, add extra broth as needed.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://cheftinaskitchen.com/slow-cooker-cajun-bean-soup-recipe/