Description

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

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.
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.
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.
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.
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.

Notes

- 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.