Ingredients

1 bag Hurst’s HamBeens Cajun 15 Bean Soup (20oz)

33.5 ounce Tomato Sauce, No Salt Added

32 ounce Vegetable Stock, Unsalted

1.5 cups Yellow Onion, Chopped

.5 cup Flax Seed, Ground

4 ounces Mushrooms, Minced

3 cans Petite Diced Tomatoes (14.5oz), No Salt Added

2 cups Whole Kernel Corn, Frozen

2 cups Celery, Copped

.25 cup Garlic, Minced

1 tablespoon Lime Juice

1 tablespoon Mrs Dash Original Salt-Free

.5 teaspoon Paprika

.5 teaspoon Curry Powder

1 tablespoon California Chili Pepper Powder

1 tablespoon New Mexico Chili Pepper Powder

.5 teaspoon Cayenne

1 tablespoon Cumin

1 tablespoon Nutritional Yeast

.25 teaspoon Black Pepper

1 cup Whole Fresh Jalapeno (with seeds), chopped

Preparation

  1. Place beans in a large pot with 8 cups water. Discard Cajun Spice packet. Allow beans to soak overnight, or 8 hours. After soaking, drain water.

  2. Place beans in a large pot with 8 cups of water. Bring to a boil, reduce heat and simmer covered for 1.5 to 2 hours, until tender. Stir occasionally.

  3. While the beans are simmering, prepare and measure all of the other ingredients.

  4. Drain and rinse beans. Add all ingredients to a 6 quart Slow Cooker and mix well. Cover and Cook on low for 8 hours (or high 4 hours.)

  5. Serve. May be stored chilled for several days.