15 Bean Cajun Soup

15 bean Cajun Soup is a delicious slightly spicy recipe that really is almost effortless utilizing a fast cook method with Hurst’s® 15 Bean Soup, a homemade Roux, Andouille Sausage, onions, carrots, celery, minced garlic, diced tomatoes with chilies, hot sauce and Cajun seasoning served over white rice.

The other day I was shopping at the market in the bean aisle for dried beans and came across a bag of  Hurst’s® 15 Bean Soup next to the beans of course I thought hmm, technically it’s just dried beans with a seasoning packet– I flipped over the package and noticed a recipe on the back of the package … I thought their recipe was a good baseline recipe, however, changes needed to be made… I decided to make my purchase of  Hurst’s® 15 Bean Soup for only $2.35 cents and grab the other ingredients necessary for making it suitable to my own taste.


Now the first thing I decided to do was to get rid of that seasoning packet… I was after the beans… I could use my own favorite Cajun seasoning…also there were not many goodies involved in this recipe it was super basic – I’ll fix. I don’t care for ham so much that was the next ingredient to get tossed out of the basic recipe… I have some Andouille Sausage that’s begging to be added instead to other must-have ingredients.

Be sure to check out the Cajun 15 Bean Soup”  that inspired the recipe below today.

15 Bean Cajun Soup

  • 1 Package of Hurst’s® 15 Bean Soup
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 3 cups of chicken broth
  • 4 cups of water
  • 1 pound of Andouille sausage or smoked sausage, sliced
  • 1 large onion, chopped
  • 1/2 of a cup of diced carrots
  • 1/2 of a cup of diced celery
  • 3 cloves of minced garlic
  • 1- (15 ounce) can of diced tomatoes with chilies
  • 1 tablespoon of hot sauce
  • 1/2 tablespoon Cajun seasoning, or to taste
  • 1 teaspoon of dried thyme
  • 1 and 1/2 teaspoons of kosher salt, or to taste
  • fresh ground pepper, to taste
  • Juice of 1 lemon
  • cooked white rice, to serve with
  • green scallions, garnish

Now we are going to toss out the misconception that soaking beans “overnight” is the best method- I don’t know about you I don’t have time for an 8 hour soak of beans, why would I wait 8 hours or more to soak beans when I can have the recipe ready for 1 hour? Actually, why would you either? Chuck that notion out the window.

Directions for fast bean soak

  1. Be sure to wash and sort your beans before soak to remove debris or bad beans.
  2. To quick cook beans simply put the beans in salted water- use about 1 teaspoon of kosher salt (water should be 1 inch above dried beans) in a saucepan or Dutch oven. Bring the dried beans to a full boil. Allow them to boil for about 5 minutes.
  3. Remove the saucepan or Dutch oven from the heat, cover it with a tight-fitting lid and let the beans soak for at least 1 hour.
  4. Drain beans in a colander and thoroughly rinse beans.

Directions for 15 Bean Cajun Soup

  1. Place cooked beans a large saucepan or Dutch oven, then add 3 cups of chicken broth and 4 cups of water bring to a full boil then reduce heat to low-medium heat and simmer 1 hour and 40 minutes.
  2. Roux: In a skillet melt 3 tablespoons of butter, once melted sprinkle 3 tablespoons of flour into the melted butter. Cook gently moving around mixture to combine and lightly brown to a light amber color (careful not to over brown roux) reserve till needed.
  3. Once done simmering for 1 hour and 40 minutes add  roux from above, 1 pound of  sliced Andouille sausage, chopped onion, diced carrots, diced celery, minced garlic, 1 can of diced tomatoes with chilies, hot sauce, Cajun seasoning, dried thyme, kosher salt, and pepper, add juice of one lemon – simmer 45 minutes.
  4. Serve over white rice in a bowl and garnished with scallions.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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