This spicy and hearty Cajun 15 Bean soup is the perfect slow cooker meal to treat your family with.
Cajun 15 Bean Soup?
It’s August and I live in Florida which is also known as the most miserable place to live this time of year unless you are an extreme heat lover … and a glutton for severe punishment in way of 99% humidity on top of 91 degree temperatures. Some people enjoy a slow, smoldering, suffocating
death heat from sun up to sun down. I, however, am not one of those people and if I could pay someone to bring me my mail so that I wouldn’t have to walk to the end of our driveway and leave the comfort of my A/C, believe me when I say … I would. So why in the world am I making Cajun 15 Bean Soup in the middle of the hottest month of the year???
Because it’s just THAT GOOD!!!
Occasionally, at my J.O.B. we have company potlucks. You know the drill.. everyone bring in something delicious and impressive so that 30 people can continuously graze from the time they punch the clock until it’s time to waddle home. I support this line of thinking wholeheartedly and besides it’s a great way to try some new dishes without making the full on commitment of time and money when there is possibility of major disappointment.
Potlucks are essentially speed dating for foodies.
Now during our last food fest, one of the girls in my office brought in a huge slow cooker of Cajun 15 Bean Soup. Traditionally speaking, I am not a huge ‘bean soup’ fan.. I’m good with chili, I like Pasta e Fagioli but other than that, I will admit that it has never been my first choice. I am more of a cream based soup girl… cheesy, potatoey (not a real word), extra fat and calories. That’s how I roll.
This is also why I am killing myself doing the T25 workouts but that’s a different conversation. #torture
So there I am sitting on the fence of indecision… to try or not to try? So I did… and then I did some more.. and then I emailed for the recipe to which my friend responded that she doesn’t use recipes, just threw in this and that. Well, this response now prompted me to walk down to her cubicle for further explanation/instruction to which she stated the same thing she sent in her email … throw in this and that.
So I took her advice and that is exactly what I did … she had used roasted chicken and the left over ham bone from a spiral ham. I didn’t have a ham bone on hand so I used ham hocks and sausage instead and this soup came out spicy and hearty and AMAZING. The ham hocks and andoullie sausage are a natural pairing with the Cajun seasoning and serve this up on a cold night with some good crusty bread and you have the perfect meal for your family.
Foodie speed dating at it’s finest!
Please leave me a comment and let me know what you think… or just say Hi! I love hearing from you!!