Slow Cooker Cajun Bean Soup

Aerial view of Cajun Bean Soup in bowl with spoon.

Slow Cooker Cajun Bean Soup

Cajun Bean Soup is a cozy slow cooker recipe loaded with white beans, andouille sausage, veggies, and a flavorful broth, with plenty of Cajun soup spices to warm you up!

Course Soup

Cuisine Cajun

Prep Time 10

Cook Time 10

Total Time 10 10

Servings to 8 servings

Calories 474kcal

Author Samantha Skaggs

Equipment

Ingredients

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 ½ teaspoon Creole seasoning such as Tony Chachere's
½ teaspoon smoked paprika
Freshly ground black pepper to taste
Hot pepper sauce such as Tabasco or Louisiana Hot Sauce, to taste (optional)

Instructions

Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Add the sausage, carrots, celery, tomatoes, and garlic on top. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, Creole seasoning, smoked paprika, and black pepper. Cover and cook on low for 8 to 10 hours or until the beans are tender.
Remove and discard the bay leaves. Use a ladle to scoop about 3 cups of soup (without sausage) into a separate bowl and use an immersion blender to puree until smooth (or use a potato masher to mash). Stir the pureed soup back into the slow cooker. Adjust the seasonings to taste, adding additional Creole seasoning if desired or adding hot pepper sauce or cayenne for heat (to the entire slow cooker or to individual bowls).

Video

Notes

Another option for upping the spice of this recipe is to stir in a bit of cayenne pepper (but add it slowly and gradually, tasting in between!).

Nutrition