15 Bean Soup Recipe

Introduction

This hearty 15 bean soup is a comforting and flavorful meal perfect for any day. Packed with smoky sausage, vegetables, and a blend of spices, it’s both nutritious and satisfying. It’s easy to prepare and sure to warm you up.

Ingredients

• 1 20 oz bag 15 Bean Soup
• 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

1. Step 1: Place the beans in a large bowl and cover with water. Soak for 8 hours, then drain and set aside.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add smoked sausage and cook, stirring occasionally, until browned, about 5-7 minutes. Remove sausage and set aside.
3. Step 3: In the same pot, add diced onion and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in minced garlic and cook for another 60 seconds until fragrant.
4. Step 4: Add chicken broth, water, fire roasted diced tomatoes, chili powder, salt, and pepper to the pot. Stir to combine.
5. Step 5: Return the soaked beans and cooked sausage to the pot. Bring the soup to a boil, then cover and reduce heat to a simmer. Cook for about 1 hour or until the beans are tender.
6. Step 6: Turn off the heat and stir in red wine vinegar and chopped parsley. Adjust salt and pepper to taste. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
• Soaking the beans overnight helps reduce cooking time and improves digestibility.
• Add a pinch of smoked paprika or cayenne pepper for extra smoky heat.
• Leftovers taste even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

You can substitute canned beans for dried, but reduce cooking time significantly since canned beans are already cooked. Add them in during the last 15-20 minutes of simmering just to heat through.

How can I make this soup spicier?

To increase the heat, add extra chili powder, a pinch of cayenne pepper, or chopped fresh jalapeños when cooking the vegetables. Adjust gradually to suit your taste.

15 Bean Soup Recipe

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★★★★★

4.8 from 86 reviews

• Author: Elara
• Total Time: 9 hours 35 minutes
• Yield: 6 servings 1x

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add liquids and spices: Pour in chicken broth, water, fire roasted diced tomatoes, chili powder, kosher salt, and pepper. Stir to combine all ingredients.
5. Add soaked beans and sausage: Return the soaked and drained beans along with the browned sausage back into the pot.
6. 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.
7. 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