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Hearty 15 Bean Soup with Smoked sausage

Hearty 15 Bean Soup with Smoked Sausage

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Equipment

  • 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.

Ingredients
  

  • 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.

Instructions
 

Step 1: Rinse and Sort the Beans

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.