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Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon is hearty comfort food that’s easy and perfect for a winter night!



Total time

300 minutes


Dinner, Lunch


  • water, for soaking beans
  • 20 oz 15 bean mix
  • 1 large onion (chopped)
  • 1 large green bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 6 cloves garlic (finely chopped)
  • 7 cups water or unsalted chicken broth
  • 2 bay leaves
  • 2 tablespoons Cajun seasoning (or to taste )
  • 1 canned diced fire-roasted tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons roasted chicken base
  • 1 pound Andouille sausage ( halved and sliced)
  • 8 oz diced ham
  • 4 slices bacon
  • ½ cup fresh parsley
  • cayenne pepper (to taste)
  • salt and freshly ground black pepper (to taste)


  1. Approximately 1 hour before starting the slow cooker, bring a saucepan full of water (large enough to hold all the beans when they expand) to a boil.  Add the beans, turn off the heat, cover and let stand for 1 hour.  Drain.
  2. Combine beans, onion, green bell pepper, celery, garlic, water (or unsalted chicken broth) and bay leaves in a slow cooker.  Cook 4 hours on high or 7-8 hours on low.
  3. When the beans have approximately 1 hour to go on high or 2 hours to go on low, add Cajun seasoning, tomatoes, tomato paste, roasted chicken base, sausage, ham and bacon.  Cover and complete slow cooker cycle.
  4. Remove and discard bay leaf.  Add parsley, cayenne and salt and black pepper to taste and serve.
  5. View the recipe instructions at From a Chef's Kitchen

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