Cajun Bratwurst Slow-Cooker Soup

This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

It seems like it’s been forever since I shared a Crockpot Monday recipe with y’all, which is really kind of a shame. This week, in particular, seemed like the perfect week to change all of that, especially since I have no lighting in my kitchen at this exact moment. Yes, that’s right, no light. Almost complete darkness. Thanks to previous homeowners who had no right to ever even attempt to touch anything having to do with electricity, every single light but one in my kitchen is completely fried. Insert bad word here. When it comes to electricity, Harry Homeowners need to learn how to admit that they should really just back the heck off and hire a certified electrician, instead of charging forward willy-nilly and creating a complete cluster – – – – .

So, now that I got that out, here’s the deal with this soup. I wanted to make something this weekend, using ingredients in my pantry and freezer, that could easily be reheated later in the week by the light of the one itty bitty bulb above our stove. Sadly, I didn’t seem to have all of the ingredients I would normally have used to make a big ol’ crockpot full of soup, so I was forced to improvise, mainly because I was too lazy to make a special trip to the market. While the ingredients in this recipe may seem a bit odd, rest assured, this slow-cooker bratwurst soup is absolutely amazing. It’s slightly spicy, full of veggies, and absolutely bursting with flavor. Thank goodness, it’s also pretty easy to reheat by candlelight.

This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

Ingredients: 

  • 4 Bratwurst Sausages
  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Large Sweet Yellow Onion, Finely Diced
  • 1 (15.5-oz.) Can Cannellini Beans, Rinsed & Drained
  • 1 (13.66-oz.) Can Light Coconut Milk
  • 1 (12-oz.) Bottle Lager
  • 1 Large Sweet Potato, Peeled & Diced
  • 2 Tablespoons Pure Maple Syrup
  • 2 Teaspoons Cajun Seasoning
  • 1 Teaspoon Dried Oregano
  • 3 Bay Leaves

This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

Directions:

  1. Brown the bratwurst over medium-high heat in a sauté pan; remove and set aside.
  2. Reduce the heat to medium, add the olive oil and diced onion to the sauté pan, and then cook the onion for 5 minutes, stirring occasionally.
  3. Slice the bratwurst and add them to a crockpot along with the cooked onion and remaining ingredients.
  4. Stir well to combine and cook for 8 hours on low.
  5. Remove the bay leaves before serving.

This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

Suggestions:

  • Shake the can of light coconut milk for at least 30 seconds before opening it.
  • I used Legion of Spice Bayou Black Cajun Rub & Seasoning in this recipe, which is low in salt and high in flavor. You can always add salt, but you can’t always take it away, which is I why I suggest you give this seasoning a try.
  • To save time, brown the bratwurst and sauté the diced onion the night before you make this recipe.

This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

Improvements:

  • Serve with a squeeze of lime and a sprinkling of lime zest.
  • Need a crockpot? Consider this 5-in-1 Multi-Cooker, which is totally amazing.
  • Top the soup with finely chopped parsley before serving.

Cajun Bratwurst Slow-Cooker Soup

Cajun Bratwurst Slow-Cooker Soup

Ingredients:

  • 4 Bratwurst Sausages
  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Large Sweet Yellow Onion, Finely Diced
  • 1 (15.5-oz.) Can Cannellini Beans, Rinsed & Drained
  • 1 (13.66-oz.) Can Light Coconut Milk
  • 1 (12-oz.) Bottle Lager
  • 1 Large Sweet Potato, Peeled & Diced
  • 2 Tablespoons Pure Maple Syrup
  • 2 Teaspoons Cajun Seasoning
  • 1 Teaspoon Dried Oregano
  • 3 Bay Leaves

Directions:

  1. Brown the bratwurst over medium-high heat in a sauté pan; remove and set aside.
  2. Reduce the heat to medium, add the olive oil and diced onion to the sauté pan, and then cook the onion for 5 minutes, stirring occasionally.
  3. Slice the bratwurst and add them to a crockpot along with the cooked onion and remaining ingredients.
  4. Stir well to combine and cook for 8 hours on low.
  5. Remove the bay leaves before serving.
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This bratwurst slow-cooker soup containing cannellini beans and sweet potatoes has just the right amount of Cajun kick with just a touch of sweetness.

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  • Amy (Savory Moments)

    This is a very intriguing flavor combination!

  • Laura Sampson

    I just CAN’T Live without my slow cooker! Even AFTER I got an Instant Pot!

    • I haven’t caved to the Instant Pot craze yet…eventually maybe, but I really am more of a crockpot girl!

  • Just the ingredients used to make the broth has me salivating! PINNED!

    • Thanks Kelly Lynn…I’m trying to use more light coconut milk in place of heavy whipping cream. Every little bit counts, right?