Cajun
15
Bean
Soup®
w/
Smoked
Turkey
Sausage
Cajun 15 Bean Soup® w/ Smoked Turkey Sausage 
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Cook Time
about 180 minutes
Kitchen Time
about 20 minutes
Servings
14
Hurst’s® HamBeen’s® Cajun 15 Bean Soup was an immediate success when first introduced several years ago. It is our spiciest “out-of-the-bag” recipe and customers really enjoy the great smokey flavor our secret seasoning blend provides.
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Ingredients
- 1- Package Hurst HamBeen’s Cajun 15 Bean Soup
- 1lb. – Smoked Turkey Sausage (any type of meat, chicken, pork, or seafood can be substituted)
- 1 Can Diced Tomato
- 1 Large Onion, Chopped
- 3 Cloves Chopped Garlic (This can vary to individual tastes)
- Juice from 1 Lemon
- 10 Cups water
Cooking Directions ( reviews )
- Rinse and sort through the dried beans, removing and debris that may be present. Place them in a large bowl and cover with 2″-3″ of water. Let soak for at least 8 hours. *TIP Do this right before you go to bed, then when you wake up, remove from the water and they are ready to go.
- Place the beans in a large soup pot with 10 Cups of water and bring to a rolling boil. After boiling for 5 minutes, reduce the heat and simmer the beans for about 2 1/2 hours.
- In a skillet, sauté onion, garlic, and sausage until slightly browned. Add mixture to soup pot along with tomatoes, lemon juice, and Cajun Flavor packet.
- Simmer an additional 30 minutes and salt and pepper to taste.
Reviews ( back to instructions )
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hauln@bellsouth.net
Oxford, AL
December 30, 2010
Cajun 15 Bean Soup
I've used pork sausage, italian sausages, etc...makes no difference. All good.
Absolutely fool-proof recipe. Just take your time and maybe savor a little chianti during preparation. Hot corn bread fresh from the oven makes a great addition.
Salt and pepper to taste but go easy on the pepper before you test your handiwork...it is a little warm but that just adds to its full bodied taste. The recipe makes a lot so chill or freeze the leftovers for later. Great on a cold winter day.
