15 Bean Soup Recipe

If you are searching for a wholesome and satisfying meal that is both hearty and nutritious, this 15 Bean Soup Recipe is the perfect choice. Packed with a blend of beans, fresh vegetables, fire-roasted tomatoes, and smoky sausage, this dish delivers layers of flavor in every bite. It is a comforting bowl of goodness that comes together with simple ingredients, making it a family favorite for busy weeknights or cozy weekends. Paired with warm cornbread or muffins, this soup creates a filling meal that will leave everyone asking for seconds.

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 dried oregano
• ¼ teaspoon ground cayenne pepper
• 6 cups low sodium chicken broth 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

1. Place the beans in a colander, rinse with cold water, and remove any debris. Transfer them to a large pot of cold water and soak overnight or at least 8 hours. Drain and rinse again.
2. In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion, celery, and smoked sausage. Cook until the vegetables soften and the sausage is browned.
3. Reduce the heat to low and stir in garlic, smoked paprika, chili powder, thyme, marjoram, and cayenne. Cook for 1 minute while stirring constantly. Add a little more olive oil if needed.
4. Add the beans, chicken broth, fire roasted tomatoes, carrots, and bay leaf. Increase the heat to medium-high and bring the mixture to a low boil.
5. Reduce the heat and simmer until the carrots and beans are tender. Season with salt and pepper to taste. Remove the bay leaf before serving.

Serving and Storage Tips

• Serving: Serve hot with cornbread, biscuits, or a slice of crusty bread. Top with fresh parsley, green onions, or a sprinkle of Parmesan for extra flavor. For added richness, serve with a dollop of sour cream.
• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making it even tastier the next day.
• Freezing: Cool completely before transferring to freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth or water if it thickens too much.

Variations

1. Vegetarian 15 Bean Soup – Skip the sausage and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini, spinach, or kale for nutrition.
2. Ham and Bean Soup – Replace sausage with diced ham or a ham hock for a classic smoky flavor. Simmer until the meat is tender and shred it into the soup.
3. Spicy Bean Soup – Increase cayenne pepper or add diced jalapeños and red pepper flakes for a fiery kick.
4. Chicken Bean Soup – Use shredded rotisserie chicken or chicken sausage instead of smoked sausage for a lighter option.
5. Creamy 15 Bean Soup – Stir in heavy cream, half-and-half, or coconut milk at the end of cooking for a silky texture.
6. Italian Style Soup – Swap chili powder and paprika with Italian seasoning, add zucchini and spinach, and finish with Parmesan cheese.
7. Southwestern Twist – Add corn, black beans, and green chilies. Top with avocado slices and cilantro for a Tex-Mex flavor.

FAQs

1. Do I need to soak the beans overnight?
   Soaking reduces cooking time and improves texture, but a quick soak method (boiling 5 minutes, then resting 1 hour) also works.
2. Can I cook 15 bean soup in a slow cooker?
   Yes, cook on low for 7–8 hours or high for 4–5 hours. Add sausage halfway through for best flavor.
3. Can I make it in an Instant Pot?
   Yes, cook on high pressure for about 35–40 minutes with natural release.
4. Can I skip the sausage?
   Yes, you can make it vegetarian or replace sausage with chicken, turkey, or ham.
5. How can I make it less spicy?
   Omit the cayenne pepper and reduce chili powder.
6. How do I thicken the soup?
   Mash some beans with a spoon or let it simmer uncovered until it reduces.
7. Can I add more vegetables?
   Yes, potatoes, zucchini, kale, or spinach make great additions.
8. Can I use canned beans instead of dried?
   Yes, but the flavor and texture are different. Use 2–3 cans, drained and rinsed, and shorten cooking time.
9. Is this soup healthy?
   Yes, it’s rich in fiber, protein, vitamins, and minerals. Use lean sausage or skip it for a lighter version.
10. How long does it last in the fridge?
    About 4 days in an airtight container. Always reheat thoroughly before serving.

This 15 Bean Soup Recipe is the definition of comfort food, packed with hearty beans, smoky sausage, and perfectly seasoned broth. It is budget-friendly, versatile, and easy to customize to fit your taste. Whether you make it on the stovetop, in a slow cooker, or freeze it for later, this recipe is a must-have in your collection of cozy, nourishing meals.

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