Prepared on the stovetop or in an Instant Pot, this rich and hearty Cajun 15 bean soup with andouille sausage is the perfect soup to warm up with this winter. Naturally gluten-free and dairy-free.
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What you’ll love about this recipe
- It’s so flavorful! This hearty, slow-cooked soup has so much going on in the flavor department. From the aromatic holy trinity to the smoky sausage and ham and the earthy, somewhat spicy Cajun spice mixture. The thick beany broth is so incredibly rich and comforting.
- It’s simple! This soup is quite simple to prepare. The majority of the time spent is hands-off as the soup has to simmer away for several hours. Additionally, it’s prepared in one pot which means easy clean-up. It’s truly perfect for a relaxing Saturday spent at home.
- You can prepare it in an Instant Pot! I don’t know about you but I fall more and more in love with my Instant Pot every day. You can’t beat delicious food cooked in a fraction of the time. If you want to prepare this soup but are in a time pinch or simply just can’t wait to dig in, preparing it using the Instant Pot method is for you. The result is just as good but it takes just a third of the time it would to prepare it on the stovetop.
Ingredients (+ notes & substitutions)
- Andouille sausage: A smoked sausage made of pork, andouille is commonly used in Cajun cooking and adds so much flavor to this soup.
- Olive oil: To sauté the veggies.
- Celery: Member number one of the Cajun holy trinity, this aromatic helps build the flavor of the broth.
- Green bell pepper: The second component of the holy trinity.
- White onion: The third and final part of the holy trinity. Could sub for yellow onion.
- Garlic: Because no dish is complete without it.
- Paprika: Preferably smoked.
- Oregano: I use dried herbs out of convenience. You could, however, use fresh herbs. You would need one tablespoon rather than one teaspoon.
- Thyme: Like the oregano, if you opt to use fresh thyme, you’ll need one tablespoon instead of just one teaspoon.
- Garlic powder
- Kosher salt
- Onion powder
- Cayenne pepper: This soup does have a bit of a bite thanks to the cayenne. If you’re not a fan of spicy, leave it out. If you are a fan of spicy, feel free to add even more than the recipe calls for.
- Black pepper
- White pepper: Often used in French, Chinese, and Creole cooking, white pepper is milder than black pepper but more complex in flavor, often described as earthy and musty.
- Chicken broth
- 15 Bean Soup mix: This soup mix is sold by several different brands the most common being Hursts. Some versions contain 16 beans which will work just as well. It is not necessary to soak the beans overnight but it does cut the cooking time down.
- Petite diced tomatoes
- Ham hock: Although optional, I do recommend adding a ham hock for more smoky deliciousness. If you do so, you may want to omit the salt as ham has a tendency to be rather salty and you can always add salt to taste at the end.
How to make Cajun 15 bean soup with sausage on the stovetop (+ tips)
1. Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Cook the andouille for 5-minutes until browned. Transfer to a bowl and set aside.
2. Add the olive oil and once hot add the celery, bell pepper, and onion and sauté for 4-5 minutes.
Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and sauté for another minute.
3. Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
4. Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
5. Bring to a boil then reduce to a simmer and cover with a lid, leaving it slightly ajar. Cook for three hours. Remove bay leave and ham hock, add salt to taste, and serve warm. ***If you pre-soaked your beans the beans may be cooked through after just two hours.
How to make Instant Pot Cajun 15 bean soup
1. Set your Instant Pot to the saute feature and allow it to heat for 4-5 minutes. Add the andouille sausage and cook for about 5-minutes until browned. Transfer to a bowl and set aside.
2. Add the olive oil and once hot add the celery, bell pepper, and onion and saute for 4-5 minutes. Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and sauté for another minute.
3. Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
4. Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
5. Secure the lid on the Instant Pot and set it to high pressure for 50-minutes.
6. After 50-minutes allow to release naturally for 15-minutes prior to doing a quick release.
7. Remove bay leaves and ham hock and add salt to taste. Serve warm.
Storage
Leftovers may be refrigerated in an airtight container for up to four days. This soup will hold up well in the freezer too. To freeze, make sure you allow the soup to cool first then transfer it to a freezer-safe container(s). It will keep in the freezer for up to six months.
Recommended Products
What to serve with 15 bean soup:
- Cornbread
- Crusty bread
- Hushpuppies
- A salad.
- A grilled cheese sandwich.
- Cheese quesadillas.
More Cajun recipes you may enjoy:
- Gumbo with Crawfish, Andouille, and Chicken: This hearty gumbo with crawfish, andouille, and chicken tops my list as the most comforting food. From the thick roux-based broth to the holy trinity of veggies and the plethora of spices, this flavorful dish will not let you down.
- Blackened Chicken Tenders: Smothered in spices and perfectly cooked, blackened chicken tenders are quick and simple to prepare and bursting with flavor. Eat them as-is, on salad, or wrapped up in a tortilla! Naturally gluten-free and dairy-free.
- Cajun Chicken and Shrimp Pasta: Layered with flavor, this simple Cajun chicken and shrimp pasta is prepared with my signature Cajun spice blend in less than 30-minutes. Serve it up with a light salad and/or crusty bread and dinner is served.
If you make this Cajun 15 bean soup with sausage I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Cajun 15 Bean Soup
Prepared on the stovetop or in an Instant Pot, this rich and hearty Cajun 15 bean soup with andouille sausage is the perfect soup to warm up with this winter. Naturally gluten-free and dairy-free.
Ingredients
- 14 ounces Andouille sausage, sliced
- 1 tablespoon olive oil
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 1 small white onion, diced
- 5 cloves garlic
- 1/2 tablespoon paprika, preferably smoked
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt + more to taste
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper + plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 8 cups chicken broth
- 1 package dry 15 beans
- 1-14.5 ounce can petite diced tomatoes
- 3 bay leaves
- 1 ham hock (optional)
Instructions
Stovetop
- Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Cook the andouille for 5-minutes until browned. Transfer to a bowl and set aside.
- Add the olive oil and once hot add the celery, bell pepper, and onion and saute for 4-5 minutes. Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and saute for another minute.
- Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
- Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
- Bring to a boil then reduce to a simmer and cover with a lid, leaving it slightly ajar. Cook for three hours. Remove bay leave and ham hock, add salt to taste, and serve warm.
Instant Pot
- Set your Instant Pot to the saute feature and allow it to heat for 4-5 minutes. Add the andouille sausage and cook for about 5-minutes until browned. Transfer to a bowl and set aside.
- Add the olive oil and once hot add the celery, bell pepper, and onion and saute for 4-5 minutes. Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and saute for another minute.
- Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
- Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
- Secure the lid on the Instant Pot and set it to high pressure for 50-minutes.
- After 50-minutes allow to release naturally for 15-minutes prior to doing a quick release.
- Remove bay leaves and ham hock and add salt to taste. Serve warm.
Storage: Leftovers may be refrigerated in an airtight container for up to four days. This soup will hold up well in the freezer too. To freeze, make sure you allow the soup to cool first then transfer it to a freezer-safe container(s). It will keep in the freezer for up to six months.
Nutrition Information:
Yield: 9 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 577Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 2810mgCarbohydrates: 94gFiber: 19gSugar: 37gProtein: 27g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
