Hurst Cajun 15 Bean Soup: Hearty, Easy One-Pot Recipe

Hurst Cajun 15 Bean Soup is a hearty Louisiana-inspired pot of mixed dried beans simmered with vegetables, broth, Cajun seasoning, and pork sausage. Soaking the beans first helps them cook evenly, while adding the seasoning packet near the end makes it easier to balance the salt and spice.

Ingredients

1 package (20 oz / 567 g) Hurst’s Cajun 15 Bean Soup mix, including its seasoning packet
8 cups (1.9 L) cold water, for soaking; discard after soaking
8 cups (1.9 L) water, for cooking
4 cups (950 ml) low-sodium chicken broth
12 oz (340 g) fresh, uncooked Cajun-style pork sausage links
1 tablespoon (15 ml) neutral cooking oil, such as canola oil
1 medium yellow onion, about 1 cup (150 g) diced
1 medium green bell pepper, about 1 cup (150 g) diced
2 celery ribs, about 1 cup (100 g) diced
3 garlic cloves, about 1 tablespoon (9 g) minced
1 dried bay leaf
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, plus more to taste
1 tablespoon (15 ml) lemon juice or cider vinegar, to finish
2 tablespoons (8 g) chopped fresh parsley, for serving (optional)
Cooked rice, about 3 cups (480 g), for serving (optional)

Instructions

Sort and soak the beans. Empty the bean mix onto a tray or clean work surface and remove any debris or shriveled beans. Rinse them under cool running water, place them in a large bowl, and cover with 8 cups (1.9 L) cold water. Cover and refrigerate for at least 8 hours. Drain and discard the soaking water, then rinse the beans again. The recipe timing uses an 8-hour soak; soaking for up to 12 hours is also fine.
Brown the sausage. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the fresh sausage links and cook, turning occasionally, until browned and cooked through. Check the center of the thickest link with a food thermometer: ground pork sausage should reach the USDA FSIS safe minimum of 160°F (71°C). Transfer the sausage to a plate. When it is cool enough to handle, slice it into bite-size pieces. If the sausage is browning too quickly before the center is done, lower the heat.
Soften the vegetables. Add the onion, bell pepper, and celery to the pot. Cook for 6 to 8 minutes, stirring and scraping up browned bits, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make it taste bitter.
Start the soup. Add the drained beans, 8 cups (1.9 L) fresh cooking water, chicken broth, bay leaf, salt, and black pepper. Stir, bring the pot to a boil, and skim off any foam that gathers on top. Reduce the heat to maintain a gentle simmer and partially cover the pot, leaving a small gap for steam to escape.
Simmer until tender. Cook for about 1 hour 45 minutes, stirring every 20 to 30 minutes and checking that the beans stay covered with liquid. Add hot water in 1-cup (240-ml) increments if the soup becomes thicker than you like or beans are exposed. Avoid a hard boil; a steady, gentle simmer helps the beans cook without breaking apart as quickly. Bean age and soaking conditions affect the exact time, so continue simmering if needed.
Add sausage and seasoning. Once most beans are tender, stir in the sliced sausage and the Hurst Cajun seasoning packet. Simmer for 10 to 15 minutes, until the remaining beans are creamy inside and the soup has a savory, well-blended flavor. If you prefer a thicker broth, mash a small scoop of beans against the side of the pot and stir them back in. If the beans are still firm, wait to add the seasoning packet and keep simmering; add a little hot water if necessary.
Finish and taste. Remove the bay leaf. Stir in the lemon juice or cider vinegar, then taste before adding extra salt because the seasoning packet and sausage can already be salty. Add black pepper or a little more acid if the broth tastes flat. Serve hot, with parsley and rice if you like.

Tips

Check the package before seasoning. The Hurst mix includes its own Cajun seasoning packet, so do not substitute a full extra spoonful of Cajun seasoning without tasting first. Packet salt and heat levels can vary, and you can always add more spice at the table.
Keep the soak cold. Refrigerating the beans during their long soak is a practical way to keep them at a safe temperature. If you did not soak them, follow the package directions for a quick-soak method and expect the simmer time to vary; older beans can take longer to soften.
Use low-sodium broth if possible. The packet and sausage both contribute salt. Low-sodium broth gives you more control, and adding the packet after the beans have begun to soften helps prevent an overly salty pot.
Let tenderness set the finish time. The stated simmer is a guide, not a guarantee: dried beans vary. If some are still chalky or firm, keep cooking and add water as needed. Do not add tomatoes or another strongly acidic ingredient until the beans are tender, since acid can slow softening.

Serving Suggestions

Serve the soup in deep bowls, either on its own or spooned over cooked long-grain rice. Rice makes the meal more filling and gives the flavorful broth something to soak into. A piece of cornbread, crusty bread, or a simple green salad is a useful accompaniment, especially if you want a contrast to the soup’s rich, peppery taste.

Offer lemon wedges, hot sauce, and chopped parsley at the table so everyone can adjust their bowl. If the soup thickens while it sits, loosen it with a splash of hot water or broth before serving. A small spoonful of plain rice in each bowl works well too, but add it just before eating so it does not absorb all the broth in the pot.

Variations

Use smoked sausage: Fully cooked smoked andouille or another smoked sausage can replace the fresh sausage. Use 12 oz (340 g), brown it briefly for flavor, then add it with the seasoning packet near the end. It will give the soup a smokier taste and may contribute more salt, so taste before adding extra.

Make it meat-free: Leave out the sausage and brown an extra cup (150 g) of diced vegetables in the pot. Use vegetable broth instead of chicken broth, and check that the seasoning packet suits your preferences. The result is less smoky and less rich; a little smoked paprika, about ½ teaspoon (1 g), can add a gentle smoky note.

Add tomatoes: For a tomato-forward version, stir in one can (14.5 oz / 411 g) of diced tomatoes after the beans are tender. Simmer for another 10 minutes to blend the flavors. Adding tomatoes earlier can make beans take longer to soften, so wait until they are nearly done.

Adjust the heat: For a milder soup, use a mild fresh pork sausage and start with only part of the seasoning packet, then add more to taste. For more heat, add cayenne in small pinches or serve hot sauce alongside the finished bowls. Regional and family versions of Cajun-style bean soup vary, so adjust the spice to suit your table rather than treating one heat level as essential.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. Divide a large batch into shallow, covered containers so it cools more quickly, and keep it refrigerated for 3 to 4 days. The beans will continue to absorb broth as they sit, so expect leftovers to be thicker than the freshly cooked soup.

For longer storage, freeze cooled soup in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it in the refrigerator overnight, or reheat it from frozen in a covered saucepan over low heat with a splash of water or broth, stirring as it loosens.

Reheat only the portion you plan to eat, on the stove or in the microwave, until it reaches 165°F (74°C); check the center with a food thermometer. Stir during microwave reheating so the temperature is even. Add water or broth a little at a time to restore a spoonable consistency, then taste and adjust the seasoning.

Frequently Asked Questions

Do I have to soak Hurst’s 15 beans?
Soaking is not the only way to cook dried beans, but it makes the cooking time more predictable and helps them cook evenly. This recipe uses an overnight refrigerated soak. If you skip it, use the package’s quick-soak instructions or plan for a longer simmer, checking the beans regularly for tenderness.

Can I make this soup in a slow cooker?
Yes, but first soak and drain the beans, and brown the fresh sausage and vegetables on the stovetop for better flavor. Transfer them to the slow cooker with the beans, broth, and water, then cook until the beans are tender. Add the seasoning packet near the end and verify that fresh ground pork sausage reaches 160°F (71°C) with a food thermometer. Slow-cooker models and bean age differ, so use tenderness rather than a fixed time as your guide.

Why are my beans still hard?
Old beans, a weak simmer, or adding acidic ingredients too early can all contribute to a long cooking time. Keep the pot at a gentle simmer, make sure the beans remain covered with liquid, and continue cooking until they are creamy inside. If you used hard water, try bottled or filtered water next time; mineral-heavy water can make beans slower to soften.

Can I use a different kind of sausage?
Yes. Fresh Cajun-style pork sausage gives this version its savory, peppery base, but fresh Italian sausage or another fresh pork sausage can work. The flavor will shift, so adjust the seasoning after adding the packet. If using raw ground-meat sausage, cook it to 160°F (71°C) as directed; fully cooked smoked sausage can be sliced and added near the end.

Is the seasoning packet very spicy?
Its heat and saltiness can vary by product version and by personal preference. Start with the included packet amount only after the beans are tender, taste the broth, and add extra heat gradually if you want it. For a milder pot, begin with half the packet and keep the rest nearby.

Can I prepare the soup ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. The flavors mingle as it rests, though the beans will thicken the broth. When reheating, bring the soup to 165°F (74°C), add broth or water to thin it, and serve it hot.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).