A hearty slow cooker soup packed with kidney beans, fresh vegetables, and Cajun spices. Dump everything in before work, come home to dinner ready. Perfect with crusty bread or cornbread on the side.
Why This Recipe Works
Takes 10 minutes to throw together, then the slow cooker does all the work. Uses basic vegetables you probably have right now. The Cajun seasoning adds just enough heat without being too spicy. Everything cooks down into a rich, thick soup that tastes even better the next day.
What You Need
-
- Large onion: 1 whole, diced into ½-inch pieces
-
- Carrots: 3 medium, peeled and cut into ½-inch chunks
- Celery: 3 stalks, sliced ¼-inch thick
- Red potatoes: 4 medium, cut into 1-inch cubes, skin on
-
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Kidney beans: 2 (15 oz) cans, drained and rinsed
- Crushed tomatoes: 1 (28 oz) can
- Vegetable broth: 4 cups, low sodium
- Cajun seasoning: 1 tablespoon, or more to taste
- Bay leaf: 1 large
- Baby spinach: 2 cups packed, added at end
- Butter: 2 tablespoons
Step-By-Step Instructions
- Prep vegetables (10 minutes)
- Dice onion into ½-inch pieces – don’t go smaller or they’ll disappear. Cut carrots and celery slightly bigger, about ¾-inch. Cube potatoes into 1-inch pieces, leaving skin on for better texture. Drain and rinse beans in colander until water runs clear
- Load the slow cooker (5 minutes)
- Use 6-quart or larger slow cooker. Layer in this order: onions, carrots, celery, potatoes at bottom. Add drained beans next. Pour in crushed tomatoes and broth. Add Cajun seasoning and bay leaf. Stir once to combine
- Set cooking time
- Cover with lid. Set to LOW for 8 hours or HIGH for 4 hours. Don’t lift lid while cooking – each peek adds 20 minutes to cook time. Check potato tenderness at end with fork
-
Use your ← → (arrow) keys to browse
