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of the post to see an additional recipe using the Cajun 15 bean soup.
For this recipe I used the HamBeens® Cajun 15 BEAN SOUP. It’s basically a blend of 15 different types of dried beans (Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean) and it contains a seasoning packet. The seasoning is not super duper spicy or anything, so don’t be scared. I really liked this soup with ham but I also tried it with sausage and that was pretty awesome too.
To get the soup going in the morning all you need to do is add the beans, water, onion, garlic, ham and ham bone to the crock pot. Cook on low all day (or high for half the day) and then add in the high acidity ingredients–the tomatoes and lemon juice (they need to be added AFTER the beans are cooked or the beans won’t soften). Cut up some kale and add it in along with some heavy cream (yeeee haw!) and you have a high fiber, filling, comforting, flavorful dinner.
This recipes makes a ton of soup! I like to make half for my family and half for a friend’s family. You can always freeze the leftovers for another day too 🙂
Easy Recipe for Slow Cooker Cajun Ham and 15 Bean Soup
2. Add in water, onion, garlic, ham and ham bone to the slow cooker.
3. Cover and cook on LOW for 8-12 hours or on HIGH for 4-6 hours, or until beans are softened to your desired consistency.
4. Remove the lid and add in the seasoning packet, the diced tomatoes, fresh lemon juice to taste, salt and pepper to taste.
5. Warm the heavy cream (so that it doesn’t curdle when you add it into the hot soup). I like to warm it in the microwave on 50% power for 1-2 minutes. Add the cream into the soup.
6. Cut up the kale* into large chunky pieces and add to the soup. Stir in. Season again with salt and pepper to taste and ladle into bowls and serve.
*I lay a piece of kale on a cutting board and then cut off the leaf portion and discard the rib and stem. It’s kind of time consuming but the stem is bitter and tough…you won’t want to eat it.
Jennifer Blanke says
Can you please clarify the cooking time? It says 8-10 hrs on low or 4-6 on high and in the recipe it says 8-10 low and 4-6 high. I’m sure it’s one of those, but want to makes sure.
it’s 8-10 hrs on low or 4-6 on high
I’ll edit the recipe to reflect that.
Jonell Sloekers says
Great recipe! I left out the cream, and it was still delicious. Thank you for sharing!
So glad you liked it!
Keely Harvey says
I have a small family but we love this recipe – I make it frequently. In an effort to produce less waste I have started freezing 1/2 of large recipes. Would you recommend I freeze this after the acidic ingredients and cream are added or before they are added? I’m still a bit new to freezing soups so I’m not sure if it makes a difference.
It’s okay to freeze with acidic ingredients but not the dairy. Dairy will come out weird if you freeze it! So glad you like the recipe 🙂
Ginny McMeans says
How simple this is. Thanks for the comfort food!
Amy Flanigan says
Oh man, I should have saved my ham bone! Couldn't you have posted this 3 days ago? HA. It's raining here, so soup's on!