15 Bean Soup is a hearty, nutritious dish packed with a variety of beans, flavorful smoked sausage, and aromatic spices. This soup is perfect for chilly evenings or when you’re in the mood for a wholesome, comforting meal. The combination of tender beans, fire-roasted tomatoes, and a medley of vegetables creates a robust and satisfying flavor.
This recipe is incredibly versatile, allowing you to swap in your favorite proteins or adjust the spice level to suit your taste. It’s easy to prepare and fills the house with a delicious aroma as it simmers. Paired with crusty bread or a side salad, this soup makes a complete and comforting meal.
Why You’ll Love This Recipe
• Rich and Hearty: The variety of beans and smoked sausage make it a filling dish.
• Bursting with Flavor: A blend of spices, vegetables, and fire-roasted tomatoes adds depth.
• Customizable: Use your favorite broth, adjust the spices, or try different meats.
Ingredients
• 10 ounces 15 bean soup mixture
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 ribs celery, chopped
• 1 lb smoked sausage, sliced
• 2 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground chili powder
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram or oregano
• ¼ teaspoon ground cayenne pepper
• 6 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can fire-roasted diced tomatoes
• 4 carrots, peeled and chopped
• 1 bay leaf
• Kosher salt and fresh ground black pepper to taste
Instructions
Step 1: Prepare the Beans
1. Place the beans in a colander and rinse under cold water, removing any debris.
2. Transfer the beans to a large pot, cover with cold water, and soak overnight or for at least 8 hours.
3. Drain and rinse the beans again before using.
Step 2: Cook the Aromatics and Sausage
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
2. Add the diced onion, chopped celery, and sliced smoked sausage. Cook until the onion and celery are soft and the sausage is browned.
Step 3: Add the Spices
1. Reduce the heat to low and stir in the minced garlic, smoked paprika, chili powder, thyme, marjoram, and cayenne pepper.
2. Cook for 1 minute, stirring constantly. Add an additional tablespoon of olive oil if needed to prevent sticking.
Step 4: Add the Broth and Vegetables
1. Add the soaked and drained beans, chicken or vegetable broth, fire-roasted tomatoes, chopped carrots, and bay leaf to the pot.
2. Increase the heat to medium-high and bring the mixture to a low boil.
Step 5: Simmer the Soup
1. Reduce the heat to low and let the soup simmer gently until the beans and carrots are tender, about 1½ to 2 hours.
2. Stir occasionally and adjust the seasoning with kosher salt and fresh ground black pepper to taste.
Step 6: Serve the Soup
1. Remove and discard the bay leaf before serving.
2. Ladle the soup into bowls and enjoy hot, optionally garnished with fresh parsley or a sprinkle of Parmesan cheese.
Tips
• Quick Soaking Method: If you’re short on time, boil the beans for 2 minutes, then let them soak for 1 hour. Drain and proceed with the recipe.
• Protein Options: Substitute smoked sausage with ham hocks, bacon, or a vegetarian sausage for variety.
• Texture Tip: For a thicker soup, mash some of the beans against the side of the pot before serving.
Storage Options
• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
15 Bean Soup is a versatile and flavorful meal that’s perfect for feeding a crowd or prepping for the week. Its hearty texture and savory aroma make it an instant favorite!
