This slow cooker Cajun bean soup is a hearty and comforting soup that slow cooked and full of flavor. I used smoked sausage, Cajun season, chicken broth, a variety of veggies, a Cajun 15-bean soup mix, and more. This slow cooker soup is one you can make on a chilly day when you want a soul-southing dinner.
This crock pot soup can be made all year round but is very popular in the fall and winter months. It is loaded with beans and a hearty Cajun flavor.
This is a quick overview of the ingredients needed to make this recipe, you can find the full list of ingredients and amounts in the recipe card at the bottom of the post.
- Cajun 15 Bean Soup Mix
- Bell Pepper
- Diced Tomatoes
- Smoked Sausage
- Chicken Broth or Vegetable Broth
- Dried Oregano
- Bay Leaves
- Dried Thyme
- Salt and Pepper
- Cajun Seasoning Or Hot Sauce
This is an overview of the instructions for this recipe. The full step-by-step instructions can be found at the bottom of this post.
Go through the dry beans and discard any unwanted debris or bad beans. Rinse well in cold water and drain the bean mix. Then place it in the slow cooker.
Next, you will chop up all your veggies into smaller pieces. Then add them to the slow cooker.
Pour in the remaining ingredients, and stir gently to combine ingredients. Then cover with the lid and slow cook as directed.
30 minutes before the cooking time is done, taste test the soup. Feel free to add more Cajun, salt, pepper, etc to the mixture.
Hint: remove the bay leaves before serving. And then have additional Cajun seasoning on hand for guests or family members able to add more flavor if they choose.
- Spicy – Adding more Cajun seasoning will help spice it up. Or go another step and add in some chili powder, cayenne pepper, red pepper flakes, or your favorite hot sauce for a kick of spice. You can have a little added kick or make it a full on spicy Cajun soup recipe.
- Deluxe – Add in some leftover turkey, leftover ham bone, or ham hock in addition to the sausage for a double meat soup. Or even if you have a bit of the leftover ham from the holidays, you can dice it up and mix it in.
- Vegetarian – Want a slow cooker vegetarian Cajun bean soup? Simply leave out the meat and use vegetable broth in replace of the chicken broth or chicken stock.
See this slow cooker white bean and chicken soup for another easy slow cooker soup recipe.
I love using a slow cooker for making great recipes like this one. I do recommend investing in a nice slow cooker so it can slow simmer your food all day infuse rich flavors into the food and tickle the taste buds.
You might also want a strainer as it is a great way to dump the dry beans in as you are rinsing them off. The last thing I would recommend getting is a ladle for scooping up the soup into bowls for serving up the hearty soup.
Store any of the leftover soup in a sealed airtight container in the fridge for 3-4 days. You will find as the soup sits a day it will have even more flavor as the ingredients meld together even more. Then you can reheat in the microwave, stovetop, or even on the warm setting on your slow cooker.
Or extend the storage time and freeze your soup. Place any soup you want to freeze in a sealed freezer container. Leave around 1-2 inches at the top of the container so the soup has room to expand. Then freeze for 3-4 months. Then reheat straight from frozen or thaw in the fridge overnight before you reheat. This is the perfect soup to freeze for later as it reheats way.
Test Kitchen Tips
Make sure that you rinse your beans and remove any debris and such in the mix. You will find that sometimes there can be rocks and such placed in the bag, so looking over the beans is a must. I also make sure beans are not broken and if they are I toss those out as well.
Finely chop all your vegetables smaller so that they don’t overpower the flavor when you go to take a bite. That way when you get a scoop of soup you get all the flavors.
You can also use a slow cooker liner, which is a great tip for slow cooking. I find that placing a liner in the slow cooker before I add ingredients makes for an easy cleanup.
That way at the end of the cooking time, I remove the rest of the soup and place it in containers to store. Then just remove the liner and toss it out. This makes the soup such an easy recipe and easy cleanup.
You are welcome to serve your Cajun bean soup with cornbread, buttered bread, or even rice. Feel free to pair your soup with food or eat it all in its own.
For this soup you do not need to soak your beans before you slow cook them. If you want a more tender bean you can soak them in water overnight for added tenderness.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this 15-bean Cajun soup:
- Cinnamon Swirl Soup (dessert idea)
- Bread and Butter
Slow Cooker Cajun Bean Soup
- Slow Cooker
- cutting board
- 20 ounces cajun 15 bean soup mix
- 1 onion diced
- 3 cloves garlic minced
- 2 celery stalks chopped
- 2 carrots diced
- 1 bell pepper red, green, or yellow, diced
- 14.5 ounces diced tomatoes
- 1 pound smoked sausage sliced (andouille sausage works well)
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Hot sauce or Cajun seasoning for added spice optional
- Chopped fresh parsley for garnish
- Sort through the beans, discarding any debris. Rinse the beans under cold water and drain.
- Place the rinsed beans into the slow cooker. Add diced onion, minced garlic, chopped celery, diced carrots, diced bell pepper, canned tomatoes, sliced sausage, bay leaves, dried thyme, and dried oregano.
- Pour in the chicken or vegetable broth until all the ingredients are submerged. Stir gently to combine.
- Cover the slow cooker and cook on low heat for 6 to 8 hours. Check the beans for tenderness; they should be soft but not mushy.
- Around 30 minutes before serving, taste the soup and adjust seasoning as needed. Add salt, pepper, Cajun seasoning, or hot sauce to taste.
- Once the beans are tender and the flavors have melded together, remove the bay leaves. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
- Make sure that you rinse your beans and remove any debris and such in the mix. You will find that sometimes there can be rocks and such placed in the bag, so looking over the beans is a must. I also make sure beans are not broken and if they are I toss those out as well.
- Finely chop all your vegetables smaller so that they don’t overpower the flavor when you go to take a bite. That way when you get a scoop of soup you get all the flavors.