Description
A hearty and flavorful 15 Bean Soup featuring smoked sausage, vegetables, and a blend of spices simmered to perfection. This comforting soup combines soaked beans with sautéed sausage, onions, carrots, garlic, and fire-roasted tomatoes, delivering a warming meal perfect for any season.
Ingredients
Scale
Beans
- 1 20 oz bag 15 Bean Soup
Main Dish
- 1 tbsp olive oil
- 14 oz smoked sausage, diced into bite size pieces
- 1 yellow onion, diced
- 3 medium carrots, diced
- 4 garlic cloves, minced
- 4 cups low sodium chicken broth (or vegetable broth for vegetarian)
- 3–4 cups water (or more broth)
- 1 15 oz can fire roasted diced tomatoes
- 1 tbsp chili powder
- 2 tsp kosher salt (adjust to taste)
- ½ tsp pepper
- 1 tbsp red wine vinegar
- 2 tbsp parsley, chopped
Instructions
- Soak the beans: Place the 15 bean soup mix in a large bowl and cover with water. Soak the beans for 8 hours to soften. Drain and set aside.
- Brown the sausage: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced smoked sausage and cook, stirring occasionally, until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté onion and carrots: In the same pot, add diced onion and carrots. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add minced garlic and cook for another 60 seconds until fragrant.
- Add liquids and spices: Pour in chicken broth, water, fire roasted diced tomatoes, chili powder, kosher salt, and pepper. Stir to combine all ingredients.
- Add soaked beans and sausage: Return the soaked and drained beans along with the browned sausage back into the pot.
- Simmer the soup: Bring the soup to a boil, then cover and reduce heat to low to simmer. Cook for about 1 hour or until the beans are tender.
- Finish with seasonings: Turn off the heat and stir in red wine vinegar and chopped parsley. Adjust salt and pepper to taste. Serve hot and enjoy!
Notes
- Soaking the beans overnight is essential to reduce cooking time and improve digestibility.
- For a vegetarian version, replace smoked sausage with smoked paprika or vegetarian sausage and use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, you can mash some of the beans towards the end of cooking.
- Feel free to add additional vegetables like celery or bell peppers for extra flavor.
- This soup stores well and tastes even better the next day after flavors meld.
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: 15 bean soup, smoked sausage soup, bean soup recipe, hearty soup, slow simmer soup, easy dinner soup
