Slow Cooker Creole White Bean & Andouille Soup
If you’ve been craving cozy comfort food with a kick, this Slow Cooker Creole White Bean & Andouille Soup is the recipe you need. It’s hearty, smoky, and deeply flavorful, everything you want in a bowl of soup. Packed with beans, sausage, and veggies, it simmers low and slow until every spoonful tastes like Louisiana warmth in a bowl. Bonus: your slow cooker does most of the work.
This recipe is perfect for busy weeknights, chilly weekends, or when you just want something that feels like it’s been cooking all day without standing over the stove. Pair it with a slice of crusty bread or cornbread, and you’ve got yourself a full-on comfort meal that feeds the soul.
Before You Get Started
- Rinse and pick through your beans to remove any grit.
- Browning the sausage and ham before adding them to the slow cooker makes the flavor even deeper, don’t skip this step.
- This recipe makes a big batch, so it’s great for meal prep. Leftovers taste even better the next day.
What You Need To Make Slow Cooker Creole White Bean & Andouille Soup
Here’s what you’ll need to bring this hearty soup together (exact amounts are in the recipe card below):
- Great Northern beans
- Andouille sausage and ham (or pancetta)
- Onion, carrots, celery, garlic
- Fire-roasted tomatoes
- Chicken broth
- Bay leaves and seasonings (Creole, garlic & herb, complete seasoning, dried trinity)
- Salt, pepper, and hot sauce to finish
How To Make Slow Cooker Creole White Bean & Andouille Soup
1
Start by browning the sausage and ham until golden and flavorful, then transfer to your slow cooker.
In the same pan, sauté the onion, celery, carrots, and garlic until softened. Add those to the pot too.
2
Stir in the beans, tomatoes, broth, bay leaves, and all the seasonings. Mix well.
3
Cover and cook on low for 6 hours or high for 4, until the beans are tender and the broth is rich.
Taste and adjust with salt, pepper, and hot sauce before serving.
Slow Cooker Creole White Bean & Andouille Soup
Ingredients
- 1 lb dried Great Northern beans rinsed and picked over
- 12 –16 oz andouille sausage sliced
- 1 cup ham or pancetta diced
- 1 small onion diced
- 3 carrots diced
- 2 ribs celery diced
- 1 15 oz can fire-roasted diced tomatoes, drained
- 1 tbsp garlic minced
- 8 cups low-sodium chicken broth or stock
- 2 bay leaves
- 2 tbsp Creole seasoning
- 1 tbsp complete seasoning
- 1 tbsp garlic & herb seasoning
- 1 tbsp dried trinity seasoning
- Freshly ground black pepper to taste
- Salt to taste
- Hot pepper sauce optional, for serving
Instructions
- In a skillet, sear sausage and ham until browned. Transfer to slow cooker.
- Add onion, celery, carrots, and garlic to the skillet and sauté until softened. Add to slow cooker.
- Stir in tomatoes, beans, broth, bay leaves, and all seasonings. Mix well.
- Cover and cook on low for 6 hours (or high for 4) or until beans are tender.
- Season to taste with salt, pepper, and hot sauce if desired.
- Remove bay leaves before serving.
