Rinse the beans and sort through to remove any debris.
Add the beans, carrots, celery, onion, garlic, chicken broth, and water to a 6 quart slow cooker and stir. Cover and cook on high for 5 hours.
Add the turkey and Cajun seasoning packet to the beans and stir well to combine. Taste and add salt and pepper, if desired.
Cover and cook on high for 1 more hour.
Serve immediately or reduce slow cooker heat to 'warm' until ready to serve.
Video
Notes
We use Hurst's 15 Bean Cajun Soup, which comes with a mix of at least 15 dried beans and has a Cajun seasoning packet inside. If you can't find this brand, you can use any mix of dried beans, including pinto, garbanzo, kidney, lima, and black beans. If you do use the Cajun soup mix that has the seasoning packet, use that instead of the Cajun seasoning called for in the recipe. Otherwise, add in the Cajun seasoning of your choice (we like Tony Chachere's) to suit your tastes. We start with one tablespoon and increase as needed.There's no need to soak the beans prior to cooking.