This spicy Cajun soup recipe from Hurst is one our best sellers. It is incredibly easy to make and costs less than $1.00 per serving (including some warm cornbread!). Any type of protein can be used, but this time I went with a Smoked Turkey Sausage that was on sale. Enjoy!
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.
What you need:
1- Package Hurst HamBeen’s Cajun 15 Bean Soup (If you look closely, you can see the flavor packet inside.)
As mentioned above, the sausage was on sale, so that made my protein choice a lot easier. I look for can goods that are on sale which really brings the final meal cost down.
Total cost of meal: $8.93
- 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
- 1 Box Corn Bread Mix (At $.49, Jiffy was by far the lowest priced corn bread mix)
After sorting and rinsing the dried beans, place them in a large bowl and cover with 2″-3″ of water. Let sit 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.
The beans will plump up from soaking in the water.
Place the beans in a large soup pot with 8 Cups of water and bring to a rolling boil. After boiling for several minutes, reduce the heat and simmer the beans for about 2 1/2 hours.
While you wait…
Prepare your onion, garlic, sausage, and lemon.
- Dice the onion into roughly 1/4 inch pieces
- The garlic can be prepared however you like. Some like whole cloves, others prefer minced.
- Slice the sausage on the bias (slight diagonal); it provides nice bite-sized pieces and just looks better than plain rounds.
In a large pan, put a small amount of oil (vegetable, olive, etc.) and heat at medium-high. Once the pan is hot, drop in the sausage and onions. You should hear a sizzle if the pan is at the right temperature. Once the onions are translucent and the sausage begins to brown, add the garlic. Saute for another 3-4 minutes and then set the mixture aside for later.
After 2 1/2 hours, your beans should look similar to these. Most of the liquid has reduced and the beans are almost completely tender. At this point, if the soup is too thick for your liking you can add a 1/2 cup or more of water to get your desired consistency. Remember that the can of tomatoes will also contribute some liquid to the dish.
Add the sausage/ onion/ garlic mixture, the diced tomato, and the lemon juice. Stir to combine all ingredients and then simmer for another 10 minutes.
The final step is to add the Cajun flavor packet and stir well to combine. Let the seasoning incorporate into the soup for at least 15 minutes, just enough time for:
This mix only required 1/3 cup of milk and 1 egg. I also had an extra can of sweet corn in the pantry, so I added it to the mix for extra flavor and texture.
Fifteen minutes later and the soup smells incredible! The beans are still intact and not mushy at all and the sausage (along with the seasoning) adds a delicious smokey flavor. Time to plate…