With a mix of 15 different beans and a blend of aromatic spices, you’re getting a flavor that’s rich, smoky, and absolutely irresistible. Whether you’re serving this as a main dish or a side to round out the meal, one thing is certain—this soup is going to hit the spot. It’s easy to make, loaded with protein and fiber, and delivers that down-home, satisfying goodness that will have the whole family coming back for seconds.
INGREDIENTS
- 1 (16 oz) package of 15-bean soup mix
- 2 tbsp oil (vegetable or olive oil)
- 1 large onion, diced
- 1 green bell pepper, diced
- 8–9 cups water or chicken broth or stock
- 1 meaty ham bone (plus 1 cup of diced ham)
- 1 tbsp Creole Kick
- 1 tbsp Italian seasoning
- 2 bay leaves
- 1 (15 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 3-4 andouille sausage links
DIRECTIONS
- Start by soaking your beans overnight. This helps soften them and reduces cooking time. Rinse the beans well and place them in a large bowl of water, ensuring they’re fully submerged.
- In a large stock pot, heat 2 tablespoons of oil over medium heat. Add the diced onion and green bell pepper, cooking until tender and aromatic—about 5 minutes.
- Pour in 8–9 cups of water and add the ham bone, diced ham, and soaked beans. Bring everything to a boil. Once boiling, reduce the heat to a simmer.
- Stir in the Cajun seasoning, Italian seasoning, bay leaves, tomato sauce, and diced green chiles. Mix well to combine all the flavors.
- Let the soup simmer covered for 3 to 3 ½ hours. Stir occasionally to ensure the beans cook evenly and don’t stick to the bottom of the pot.
- After simmering, add the sliced sausage to the pot. Cook for an additional 30 minutes to let the sausage infuse its smoky, savory flavor into the soup.
- Remove the ham bone from the pot. Make sure to pick off any remaining meat, adding it back into the soup. Discard the bay leaves.
- Your Cajun Ham and Sausage Bean Soup is ready! Ladle it into bowls and serve it hot.
