Best Cajun 15 Bean Soup with Sausage, Shrimp, and Okra
Ready to spice up your traditional 15 bean soup? You will love the Cajun seasoning, sausage, shrimp, and okra in this mouthwatering Cajun 15 bean soup.Cook it in the Instant Pot, Stove Top, or Slow Cooker.
Ingredients
- 2 cups 15-bean soup mix
- 10 cups water with 1 tablespoon of salt to soak dry beans
- 3 tablespoons olive oil
- 1 cup sweet or yellow onion diced (about 1 medium onion)
- 1 heaping cup green bell pepper diced (1 medium pepper)
- ¾ cup celery diced (2 celery stalks)
- 2 cloves of garlic smashed
- 2 to 2½ tablespoons Cajun seasoning
- ¾ teaspoon dried thyme
- 2 bay leaves
- 3 cups vegetable broth
- 1 14.5 can crushed tomatoes (or diced tomatoes)
- 2 to 3 tablespoons of lemon juice 1 medium lemon
- 1 pound andouille sausage links or substitute your favorite hot sausage
- 2 cups medium shrimp deveined with tails removed
- 2 cups okra chopped (fresh or frozen)
- 1 cup collard greens sliced in ribbons
- ½ cup fresh Italian parsley minced
Instructions
- Prep the Beans
- SORT the beans. Remove any debris.
- POUR 2 cups of the bean mix into 10 cups of water or at least enough water to cover the beans 3 or 4 inches. Add 1 tablespoon of salt.
- SOAK for at least 8 hours, but preferably overnight.
- DRAIN AND RINSE the beans with cold water.
- Prep the Veggies and Meat
- WASH the pepper, celery, collard greens, parsley, and okra (if using fresh).
- DICE the green bell pepper, onion, and celery.
- SLICE the collard greens into ribbons and chop the okra (if using fresh).
- MINCE the parsley.
- PEEL AND SMASH the garlic cloves.
- SQUEEZE the lemon juice.
- CHOP the hot sausage links into ¼ inch rounds.
- Cook the Soup (Pressure Cooker Directions)
- HEAT 2 tablespoons of olive oil in a skillet over medium heat. (This can also be done in the Instant Pot with the saute feature.)
- ADD the peppers, onions, and celery when the oil is hot.
- STIR AND COOK for about 5 minutes, or until the vegetables are soft.
- STIR IN the Cajun seasoning, thyme, and smashed garlic.
- COOK for 3 to 4 minutes.
- POUR the chicken broth and crushed tomatoes into the inner container first. Then add the rest of the ingredients (except for the shrimp and parsley).
- PRESSURE COOK on high pressure for 15 minutes. At the end of the cooking time, do a quick pressure release.
- ADD the raw shrimp and parsley.
- PRESSURE COOK for 3 more minutes. Do a quick release and check that the shrimp is done.
- GARNISH AND SERVE.
Stove Top Directions
- FOLLOW Steps 1 to 5 (above) using a stock pot or large soup pan on the stove.
- POUR the rest of the ingredients (except the shrimp and parsley) into the stock pot. Heat over medium-high heat until the soup begins to boil.
- REDUCE HEAT to low and simmer for 1 hour 15 minutes, or until the beans are soft.
- ADD the shrimp and parsley and cook for 15 minutes longer, or until the shrimp is cooked through.
- GARNISH AND SERVE.
Slow Cooker Directions
- POUR all of the ingredients (except the shrimp and parsley) into the slow cooker.
- STIR to combine.
- COOK the soup on high for 4 to 6 hours or on low for 8 to 10 hours. The beans will be soft when they are finished cooking.
- ADD the shrimp and parsley during the last 15 minutes of cook time.
- GARNISH AND SERVE.
Notes
*Note: The cook time is based on the pressure cooker method.
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Nutrition
Serving: 1/2 cupCalories: 349kcalCarbohydrates: 32gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 82mgSodium: 3480mgFiber: 13gSugar: 7g
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