Leftover turkey sitting in your fridge after Thanksgiving can be used to make delicious and easy weeknight meals! This easy slow cooker recipe for Cajun turkey 15 bean soup is one of them.
This post is sponsored by Hurst’s Beans, but as always, all thoughts and opinions are my own.
When you have eaten one too many cold turkey sandwiches with your leftover turkey, add Hurst’s Cajun 15 Bean soup mix to make this easy slow cooker recipe! In addition to the turkey, you just need a few simple ingredients and a slow cooker to make it. Oh, and you need some patience to wait for it to cook, too.
Ideas for using up turkey after Thanksgiving is not a new topic for me. Last year, I gave you a few recipe ideas for using Thanksgiving leftovers. Actually, this soup recipe isn’t new either. The first time I made it was a few years ago. The thing is, the old post has photos in it that aren’t as nice as these are, and I never mentioned that the recipe is meant for a slow cooker! So I thought I would start over.
Do you like to watch videos to learn more about cooking and recipes?
I have made several using Hurst Beans that you might be interested in:
How to Cook Dried Beans and Freeze Them for Later
3 Ways to Cook Hurst’s Dried Beans {Slow Cooker, Stove Top and Pressure Cooker}
Best Tips for Preparing Hurst’s Dried Beans
Hurst’s 15 Bean Soup with Leftover Ham in a Slow Cooker
Making this slow cooker soup is so easy, you may want to make it all year long. The steps are shown in the photo below.
Here’s the slow cooker recipe for leftover turkey Cajun 15 bean soup. Enjoy!
Total Servings 6
15 minPrep (inc. refrigeration & rest time)
8 hrCook Time
8 hr, 15 Total Time
Save RecipeIngredients
- 1 20 oz bag of Hurst’s Cajun 15 Bean Soup
- 3 C of chopped leftover turkey that has been cooked, cooled and shredded (or chicken)
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 4 C water
- 4 C chicken stock or broth
- 1 14.5 oz can of Red Gold diced tomatoes with green chili’s, undrained
- hot sauce and sour cream for garnish
Instructions
- Rinse and sort the bag of beans.
- Place beans and the next 5 ingredients into a 5-6 quart slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours.
- In the last hour, lift the lid to test for bean doneness and add the can of undrained tomatoes.
- Add in the seasoning packet that came with the beans.
- Stir and replace lid for the last hour of cooking.
- Taste to see if you need to add salt.
- Turn off heat and serve.
- Allow leftovers to cool before storing in the refrigerator.
Have you ever used dried beans before? Looking for tips, tricks and information? Visit THIS post for everything you need to get started!
What are your favorite ways to use leftover turkey? Leave me a comment to share your ideas!
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