There's just something about a simmering pot of bean soup that feels like a warm hug from the inside out. And when it comes to flavor, texture, and downright comfort, this hearty 15 bean soup with smoked sausage checks all the boxes. Packed with a rich medley of legumes, smoky sausage, and savory aromatics, it’s the kind of rustic, no-fuss meal that keeps everyone coming back for seconds. Whether you're a fan of classic bean soup recipes or new to multi-bean dishes, this one is a keeper. It’s deeply satisfying, easy to make on the stovetop or in the slow cooker, and perfect for meal prep or feeding a hungry crowd.
Hearty 15 Bean Soup with Smoked Sausage
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Main Course, Soup
Cuisine American
Large Dutch oven or stockpot For stovetop cooking. The heavy bottom distributes heat evenly.
Slow Cooker (6-quart or larger) If you’re opting for the crockpot 15 bean soup crock pot version.
Wooden Spoon or Spatula For sautéing your aromatics.
Sharp knife and cutting board To prep the sausage and veggies.
Colander To rinse the beans before cooking.
- 1 20 oz bag 15 bean soup mix (such as Hurst’s HamBeens)
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- 1 14.5 oz can diced tomatoes, with juices
- 6 cups chicken broth low-sodium preferred
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice to finish
- 1 pound smoked sausage sliced into ½-inch rounds
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Optional Add-ins: Kale, spinach, chopped ham, or a splash of hot sauce for extra kick.
Step 1: Rinse and Sort the Beans
Open the 15 bean soup mix and pour the contents into a large colander. Rinse the beans thoroughly under cold water and pick out any debris or small stones. Discard the seasoning packet if included—you'll be building your own flavor base.
Step 2: Sauté the Aromatics
In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, until the vegetables start to soften. Stir in the garlic, smoked paprika, and red pepper flakes (if using), cooking for another minute until fragrant.
Step 3: Build the Soup Base
Add the rinsed beans, diced tomatoes, tomato paste, Worcestershire sauce, and chicken broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce to a simmer.
Step 4: Simmer Until Tender
Cover the pot with a lid and let the soup simmer gently for about 1 hour and 30 minutes, or until the beans are tender. Stir occasionally, and add more broth or water if needed.
Step 5: Add the Sausage
Once the beans are nearly cooked through, stir in the sliced smoked sausage. Let the soup continue to simmer uncovered for another 20-30 minutes so the sausage flavors meld into the broth and the soup thickens slightly.
Step 6: Finish and Serve
Taste and adjust the seasoning with salt, black pepper, and lemon juice for brightness. Remove from heat and let the soup rest for 5 minutes before serving. Garnish with chopped parsley.
Pairings
This soup is a meal in itself, but here are some delicious pairing ideas to round things out:
- Crusty Bread: A slice of buttered sourdough or a garlic baguette is perfect for dunking.
- Cornbread Muffins: Sweet or savory, they pair beautifully with the smoky, hearty flavors.
- Simple Green Salad: Something with a tangy vinaigrette helps cut through the richness.
- Pickled Vegetables: A small plate of pickled red onions or carrots offers a great contrast.
- Red Wine or Dark Ale: Pair with a glass of Malbec or a robust porter for an evening meal.
FAQs
1. Can I use different types of bean mixes?
Absolutely. This recipe works well with other blends like 16 bean soup recipe, 13 bean soup recipe, 12 bean soup recipes, or even a 10 bean soup recipe. The key is adjusting the liquid and cook time if using smaller or quicker-cooking beans.
2. What kind of sausage should I use?
Smoked sausage is preferred for its robust flavor. Andouille, kielbasa, or even a spicy chicken sausage work great. Just avoid raw sausage links unless you brown and cook them separately first.
3. Can I make this in a slow cooker?
Yes! The bean soup slow cooker method is incredibly hands-off. Add all ingredients except the lemon juice and parsley to the crockpot 15 bean soup crock pot and cook on low for 8 hours. Add sausage in the last 2 hours, then finish with lemon juice and garnish.
4. Do I need to soak the beans overnight?
Nope! That’s the beauty of this recipe. The beans simmer long enough to cook thoroughly without soaking. However, a quick soak (1 hour in hot water) can help reduce cook time slightly if you're in a pinch.
5. Can I substitute or add other beans?
You can absolutely make variations like three bean soup, 7 bean soup recipe, or even a 9 bean soup if you have partial bags in your pantry. This recipe is flexible—just keep the total bean amount around 2 to 2.5 cups dry.
