Slow Cooker Cajun White Bean Soup

Slow Cooker Cajun White Bean Soup


  • 2 tablespoons coconut oil
  • 1 large green pepper, chopped
  • 1 large red bell peppers, diced
  • 1 large onion, chopped
  • 2 cups carrots, shredded
  • 2 cups zucchini, shredded
  • 16 ounces white beans, soaked overnight and rinsed
  • 4 cloves garlic, minced
  • 1 medium jalepeno pepper, finely chopped
  • 56 ounces low sodium chicken broth
  • 2 tablespoons Cajun seasoning
  • 10 tablespoons low fat Mexican Cheese, shredded
  • 10 tablespoons light sour cream


  1. Heat coconut oil in a large saucepan over medium heat. Add peppers and onion. Cook for 10 minutes until tender. Dump into a slow cooker with the remaining ingredients, except for cheese and sour cream. Cook on high for 6 – 8 hours, dependent on how hot your slow cooker gets. Mine cooked for 8 hours.
  2. Add water if needed if the broth gets too thin. You want a thick soup consistency. When beans are cooked down, mash lightly with a potato masher and stir.
  3. Top with cheese and sour cream.

Recipe and Photo: Foodista / CC BY

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