04/03/2026
Cajun 15 BEAN SOUP is easy in the slow cooker and a delicious way to use the leftover ham bone from Easter! www.hurstbeans.com/recipes
Ingredients
1 package HamBeens® Cajun 15 Bean Soup
1 green bell pepper, diced
1 yellow onion, diced
1 cup diced celery
2 cloves garlic, chopped
4 cups chicken stock
4 cups water
Hurst’s Cajun seasoning packet
1 leftover ham bone with meat
1 can stewed or diced tomatoes
Cooking Directions
Rinse the beans well and sort through them, discarding any debris.
Add the rinsed beans, diced bell pepper, onion, celery, garlic, chicken stock, water, seasoning packet, and the ham bone to a 4 to 6-quart slow cooker.
Stir gently, nestling the ham bone down into the liquid. Do not add the tomatoes yet.
Cover and cook on high for 5 to 6 hours, until the beans are tender and the ham has flavored the broth.
Carefully remove the ham bone from the slow cooker. Let it cool slightly, then pull off any remaining meat, shred it, and discard the bone.
Return the shredded ham to the slow cooker along with the tomatoes.
Cook for 30 to 45 minutes more, until everything is heated through and the flavors have come together.
Keep warm until ready to serve. Serve with long grain rice or fresh cornbread.
