Our original "on the bag" recipe for Cajun 15 Bean Soup.
I discovered this on one of my "browse" trips to the grocery. Fixed it last night and used andouille sausage cut into half-moons and it was superb. Can highly recommend this. It goes on our regular rotation.
We love this soup. I always add 4 - 5 large ham hocks and slow cook with the beans. When beans are done I remove hocks to cool and then remove the meat and return to the pot. I skim the fat off the top and then add the cooked sausage and onions. I also use half chicken broth in place of water. It's mildly spicy but you can always up the spice. Serve with Mexican cornbread and OMG YUM!
This is a wonderful recipe! Please try it!!
I always bake a big ham for Thanksgiving and with the leftover hambone and ham, I add it to the pot of soup. It's the best ever and my son-in-law is asking for it even before the holidays! The cajun style is the best but I'm having a hard time finding it in the stores in NC. Any reason why?
I use the italian sausage (mild or hot) links sliced in half and then cut about 1/4 inch thick. I also add 2 cups of chicken broth just to cut the heat a little bit. If you like your soup to be more soupy and not as thick, you can leave about 1/4 of the cooked beans out so this along with the chicken broth gives you more broth without weaking the flavor too much. I could eat this soup every day - Yummy!!!