"This Cajun 15 BEAN SOUP® with Turkey and Andouille Sausage is a scrumptious way to use leftover turkey from Thanksgiving or any time of year using chicken, too."
1 20-oz package HamBeens® Cajun 15 BEAN SOUP®
8 cups water for soaking
8 cups chicken broth
2 bay leaves
2 sprigs fresh thyme
1 lb smoked andouille sausage sliced
1 medium green bell pepper seeded and diced
1 medium onion diced
2 ribs celery sliced
1 tsp garlic salt
1/2 tsp lemon pepper
1/4 tsp black pepper
1/4 tsp ground cumin
1 16-oz can diced tomatoes with green chiles
2 cups roughly chopped turkey
2 tbsp chopped Italian parsley
Cooked rice for serving optional
Hot sauce optional
Remove the seasoning pack from beans. Set aside.
Rinse beans in a colander removing any debris. Pour into a large pot and cover with 8 cups cold water. Soak on the counter for 8 hours or overnight.
To prepare: Drain water from beans. Add 8 cups chicken broth, bay leaves and thyme. Bring to a boil.
Cover and lower the heat to simmer. Cook covered for 2 hours stirring occasionally.
Meanwhile, drizzle a large skillet with olive oil. Over medium-high heat brown the andouille sausage. Push to the side or remove to a platter.
Add the pepper, onion, celery, garlic salt, lemon pepper, black pepper and cumin to the skillet. Saute for 3 minutes or until softened and beginning to brown.
After the beans have cooked for 2 hours add the Cajun seasoning packet, sausage and sautéed vegetables, tomatoes, and turkey. Mix well.
Cover and continue to cook for 30 minutes OR until the beans are tender. When done add parsley then taste and adjust salt to your taste, if needed. Mix well.
Serve with a scoop of rice and hot sauce on the side, if desired.