Hearty Cajun 15 Bean Soup with Ham & Sausage

okay folks listen I got a banger for you listen today we going to do a Cajun 15 bean soup right so some of you guys refer to it as occasion ham bean soup all of that but guess what we're going to be using ham bone and these ingredients so let's get it now this is an excellent you know recipe to do after the holidays for those of you guys that put together you know like a a glaze ham or something like that or any type of ham right what you want to do is you want to save that ham bone it's so much flavor in that right so now with I'm doing is and another thing just to you know reiterate how good this you know recipe is and how quick it's just like a little bit of prep right so as you see I'm getting ready to knock down you know and chop up my bell pepper all right so when I chop it down this is what I mean we going to actually make you know make this into a you know a dice not really a chop right so you can see the size that I'm using and then look at the ease as I'm doing it you got to have a sharp knife and speaking of a you know a sharp knife if you guys are interested you might want to check out one of these knives right these are my shf knives they on my website and listen they on sale for the holiday right listen I'mma put it up on the screen right now holiday AB is all you need you know I mean pick one of these up they make for great gifts and then you can have a little bit of the signature you know what I mean uh hey let's get it folks so once you got them diced down I started out with like a bigger piece and then you can see right here I went a little smaller remember the general rule the rule is bigger is for texture smaller is for Taste now when it comes to my and Dewey sausage right and again this is a Chicken in doing I'm going to go ahead and cut these down into like little cubes right so this is why you see me doing what I'm doing and I like it it's so pliable you see what I mean cuz it's got a natural curve to it you can straighten it out as you cut it and get it as straight as possible right so now I'm going to go ahead and just cut these down like this into like little bitty dice cubes of andoy now when you start looking over this way I had two links out here for the andoy sausage it's up to you guys how much meat you like I love everything you know on the med side when it come to especially when it come to soups right but as you can see I got my leftover ham right here so listen I'm going cut that down and I I'm going Reserve this back now don't forget the full printable recipe is on my website smoking the grwi a.com and that's wab.com and just like that your prep work is really out the way right now you can take the ham you know what I mean if that's the meat that you want to do you want to put this in there you can Cube this up too but for me I'll cut that down in just a minute now since ham that's part of the port Patrol right so listen we got Bacon Fat it's all in the same name now we're just going to go ahead start with a medium flame we going to take our bacon grease just put in about a tablespoon now you guys got to love recipes like this you know what I mean uh for like after the holiday you know it's nice it's cold you know what I mean so these are the kind of recipes you want to make like right that it like fill you up this with a slice of cornbread keep you warm you know so now that this is melted oh yeah now if you don't have your bacon grease which you should since you've been cooking over the holiday if you guys use pork right we want to start to you know do our little saute of our veggies so I'm going to start right now with just you you know starting off with my onions all right cuz you now you can see look at my onion I always give my onion a hair start right next I'mma come with both [Applause] my bell pepper and my andoy all right so here's where you just want to go ahead and just make sure it all has the bacon GRE on it make sure it's all flat on the bottom and now we start cooking that down when it come to your beans I've said it before most people know this already listen you want to soak your beans the night before right which I've done right here I'm going to hit it in the calander right here in my sink you know rinse them get them all cleaned up and then I'm going to get them ready you know to go on the inside right but if you do not like say you forget to uh soak beans don't worry I got videos on how to hot flash you know beans you can do this in an hour all right so we just come on over here all right so now I come back here take a look at this I like what I see I'm going to go ahead and add some of my seasonings in now you know what I mean just to let them get a little heat let them expose themselves and then any liquid that's in the inside of here like any of the grease or anything like that I just like help cook it down ooh you can smell it too okay so now look now I'm going to add my tomato sauce and the reason I do it this way cuz I like to cook it all look at that right there mhm now as you see that got that southern look to it right again this is a Cajun 15 bean soup you know what I mean but that right there is what you going to want to look for make sure you guys have a uh make sure you got a you know a spas or something small so you can get all of your ingredients inside of here right remember right to for the job all right so there's a difference right so yeah I know you guys might have heard this in life when they say I can give you the recipe you can make it I can make it and it taste different right I earlier I stated that this is almost like a dump and go but when you cook your ingredients like I'm doing here instead of just doing a dump and go you bring out the flavors right so these are the heads up and the pro tips that I give on this channel so we doing it like this now we coming with the green chilies right we'll add those in there and we just going to cook this just a little bit it's still a dump and go folks believe me it'll be it's going to be good but if I was making it these this is I'm showing you how I make it all right so now we going to add our chicken broth after I let this simmer you know just for a little bit to bring out the flavors inside of here right oh let's I got to tell people man you got to shake these up sometime you know what I mean so just get in the habit of always shaking up your stock and your broth right so we'll start adding this to it you might want to bring your flame up to high now okay so look I like to bring this up to a boil now we know we nice and hot I done turned it down and trying to get it more so I'm going running a medium heat halfway between boil and a simmer right as you can see right there right so now I'm using Creo kick just going to give us that flavor right so I'm going to go ahead and add this here this right here you guys can see it's a tablespoon I don't want to overpower it with the you know Creo kick I you know sometime in the past I have been putting a couple of tablespoons in here but listen one tablespoon does nice with all of the flavors and especially how the tomato sauce just ties it all in it gives it that southern feel right so that's done you know what I mean I'mma add my bailey last now let's talk about the hand now I know some of you guys are going to ask like hey what kind of I don't eat ham if you don't eat ham you guys could have just did butter and extra virgin olive oil you know what I mean uh that would have done it to get you going I'm just separating these These are going to separate in the inside anyway so listen you going to have a little bit of leftover you're not going to keep eating a gang of sandwiches afterwards right and again that's why these type of videos and these recipes you know work out fine right so look I'm going just cut this down like this and you know if for those of you guys that do eat the uh ham look just look at this right here look at this meat and it's so soft this was close to the Bone these pieces like this we just go ahead and add those in there right when I tell you this is a meal that's exactly what I mean a meal folks now coming back to the knife look you want to have a good knife you see the way I'm making short work of this ham man check it out get yourself one if you guys didn't know this is called a chef knife especially when you got little chunks of this chunk of meat you guys can make this with turkey too won't quite get the flavor that you know we getting for those of us that eat this but any substitution of the meat or work just fine I can feel all of the protein you know moving around hitting the bottom of my square EDS you know spoon right so now we just want to add the you know our beans right so now we just add these to it and we F to have something real nice folks now while this is cooking you know I'm going to make myself some cornbread you know what I mean you got to have that now this is a meal in itself for you guys that live out there in them cold States you know what I mean try this out and yes you can make it with another style Bean if that's what you want to do but the 15 bean listen everybody been sleep on it that's why I'm waking everybody up with it [Music] all right so look now that we back up to a simmer we're going to add our bay leaves asz you know we always put bay leaves in soup and then last but not least this is the star folks now my hand bone I got two of them you know what I mean it's a lot of look at this right here and it got meat on it this one right here has a little bit more meat you know what I mean but I'm going to use this one cuz we want to get that merrow this where we get that flavor from so I'm going to drop this in here like that I'm going to give it a stir as you guys can see my bay leaves is in in there's one the other one is right there all right so I'm just going to work this in just a little bit like this I'm going to adjust this fire so it'll stay on the simmer right now we going to put the top on once I put this top on here we going to go ahead and go for about an hour and a half now I'm going to check it halfway through so that's 45 minutes you know what I mean I like to give it a stir make sure nothing sticking on the bottom you know stir it around right but the first hour and a half we going to have to top on and I'm going show you what we do right after that okay so look timer went off it's been an hour and a half right break it away from myself now you guys get a chance to see it I stirred this once before you know I mean look look at this hand bone oh yeah this right here is right all right so like I said it's been an hour and a half now I'mma leave my top off and we going to let this cook down for about another hour and a half it takes about 3 hours so what we going to do is just start letting some of the the liquid in the inside evaporate out it'll start to thicken up and as you moving this around there you can feel the bean steel until they get soft enough so that I can press them up against the side you know then you'll know they ready but right now we got little ways to go okay folks so listen it's been about 2 hours and 45 minutes I was just checking it come here and take a look at this right here you see how thick this is right here I didn't want it to be no thicker in a minute we be calling this more like a Chili then we would a soup right so if it get too thick for you while you're cooking it you lost track of time or whatever what you want to do is just add yourself a little bit more chicken stock or chicken broth but you want to see that right there you see how meaty and Hearty that is right there mhm yes [Music] sir and look I don't take the bone out on this right here but you can see nice and clean here most of the meat fell off then you got a little piece right here you can just ah it just comes right off the only thing I'm going to do is take out my you know what I'mma keep it old school I'll be taking it out being honest with you you know when I'm cooking for my family listen we need the bay leaves in and all of that if you get one before you heat something up just put it back in there now if you look I've already went ahead and put it in the bowl and guess what folks I'm ready for it hey with that being said I'm not going to overt talk it we F to eat folks and when I say say it's meaty I mean it is meaty look at that right there and you know what I'm about to say folks cheers hey this right here is fire folks listen I'm not I'm a try not to overt talk you but I want to tell you just the combination of all of this together make this come back and tell me what you think right now if I was going to give you guys a uh a secret ingredient I would tell you a teaspoon of uh just a teaspoon level it off I mean a true teaspoon of cinnamon would have just set this on fire this place be blazing right now hey try it and let me know what you think now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there check it out there's a channel out here there simplifying these recipes and taking the mystery out of cooking and if you want to know why I didn't hit this yet cuz I got some cornbread muffins over there on the side and they cooling we going to put some butter on it we F to eat folks guess what we out peace [Music]