Soak Beans Overnight: Add the package of beans to a pot of water to soak overnight. This will help soften the beans and reduce cooking time.

Combine Ingredients in Slow Cooker: Transfer the browned meat to the slow cooker. Add the soaked beans, chopped onion, celery, bell pepper, minced garlic, sliced kielbasa sausage, diced tomatoes, chicken broth, bay leaves, and Cajun seasoning. Stir well to combine.

Cook on High: Cover the slow cooker with the lid and cook on high for 6 hours.

Thicken the Soup: After 6 hours of cooking, remove the lid for the last 30 minutes to allow the soup to thicken. Optionally, you can use a spoon to smash some of the beans against the side of the slow cooker to help thicken the soup further.

Remove Bay Leaves: Once the soup has thickened to your desired consistency, remove the bay leaves.

Serve Hot: Serve the soup hot. Optionally, garnish with chopped fresh parsley or green onions for added flavor and color.

Begin by soaking the package of beans in water overnight.

Once the beans are soaked, brown the ground meat in a skillet or frying pan.

Transfer the browned meat to the slow cooker, along with the soaked beans, chopped onion, celery, bell pepper, minced garlic, sliced kielbasa sausage, diced tomatoes, chicken broth, bay leaves, and Cajun seasoning.

Stir all the ingredients together in the slow cooker until well combined.

Brown the ground meat and add to the slow cooker along with all the other ingredients.

Add the chicken broth and stir.

Cover and cook on high for 6 hours.

At the end, remove the cover for the last 30 minutes to thicken. You can also smash some of the beans on the side of the slow cooker to thicken the juices.