If you’re looking for a hearty, flavor-packed meal that feels like a warm hug in a bowl, the 15 Bean Soup with Smoked Sausage and Vegetables Recipe is absolutely one to cherish. This soup combines a rainbow of beans with the smoky richness of sausage and the freshness of garden vegetables to create a comforting and nutritious dish. It’s perfect for cozy nights, feeding a crowd, or making ahead for easy weekday dinners. Trust me, once you try this, it’ll become your go-to soup for any chilly day or whenever you crave something deeply satisfying and wholesome.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building the layers of flavor, texture, and color that make this soup irresistible. From the medley of beans to the punch of smoked sausage and the freshness of veggies, every component works beautifully together.
- 15 bean soup mix: A colorful variety of beans that provide amazing texture and hearty nutrition.
- Olive oil: Adds a smooth richness and helps caramelize the sausage and veggies.
- Smoked sausage (14 oz, diced): Brings a deep, smoky flavor that elevates the whole dish.
- Yellow onion (diced): Adds sweetness and a savory base to the soup.
- Carrots (3 medium, diced): Offer natural sweetness and a lovely pop of color.
- Garlic cloves (4 minced): Infuses the soup with warm, aromatic flavor.
- Low sodium chicken broth (4 cups): Builds a flavorful liquid foundation; use vegetable broth for a vegetarian twist.
- Water (3-4 cups or more broth): Ensures soup reaches the perfect consistency without overpowering flavors.
- Fire roasted diced tomatoes (1 15 oz can): Adds a smoky tang and vibrant color.
- Chili powder (1 tbsp): Brings warmth and a subtle kick.
- Kosher salt (2 tsp, adjust to taste): Enhances all the other flavors naturally.
- Pepper (½ tsp): Adds just the right amount of spice.
- Red wine vinegar (1 tbsp): Brightens the soup with a touch of acidity at the end.
- Fresh parsley (2 tbsp chopped): Adds a fresh herbal finish and a wonderful green contrast.
How to Make 15 Bean Soup with Smoked Sausage and Vegetables Recipe
Step 1: Soak the Beans
The first step that truly sets this soup apart is soaking the beans. Soak the beans in a large bowl covered with water for about 8 hours or overnight. This softens them and helps reduce cooking time while ensuring they cook evenly, resulting in tender yet perfectly textured beans.
Step 2: Brown the Sausage
Next, heat olive oil in a large pot over medium-high heat and add the diced smoked sausage. Cook it until it’s deliciously browned, stirring occasionally for about 5 to 7 minutes. Browning the sausage develops that deep, smoky flavor that’s essential for the character of this soup. Remove it from the pot and set aside for now.
Step 3: Cook the Vegetables
In the same pot, toss in the diced onions and carrots. Sauté them until the onions become translucent, about 5 minutes. This step sweetens the veggies and forms the aromatic base. Then, stir in the minced garlic and cook just for 60 seconds more to release that aromatic magic without turning bitter.
Step 4: Add Broth, Tomatoes, and Spices
Pour in the low sodium chicken broth and water, allowing the flavors to meld beautifully. Add the fire roasted diced tomatoes along with chili powder, kosher salt, and pepper. These ingredients marry the smoky, savory, and slightly spicy notes that make this soup so crave-worthy.
Step 5: Simmer with Beans and Sausage
Return the soaked beans and browned sausage to the pot. Bring your soup to a boil, then cover and reduce to a gentle simmer. Let it cook for roughly an hour or until the beans are tender and have soaked up all those incredible flavors. This slow simmering step ensures every bite is packed with rich, hearty goodness.
Step 6: Finish with Vinegar and Parsley
Turn off the heat and stir in red wine vinegar and fresh parsley. The vinegar adds a subtle bright note that perfectly balances the richness, while the parsley adds freshness and lifts the overall presentation. Taste and adjust salt and pepper if needed. Now it’s ready to serve!
How to Serve 15 Bean Soup with Smoked Sausage and Vegetables Recipe
Garnishes
Sprinkle extra chopped parsley or freshly grated Parmesan on top for an herby and savory finish. You could also add a dollop of sour cream or a few drops of hot sauce if you like a little heat. The garnishes add texture and an extra layer of flavor that makes each bowl feel even more special.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast to soak up every last drop of liquid. A simple green salad or coleslaw can offer a crisp contrast and balance the hearty richness of the soup. For a full meal, serve alongside roasted vegetables or steamed rice.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming, cozy touch. You can also add cooked rice or small pasta shapes to the soup during the last ten minutes of cooking for added bulk and texture. Offering a variety of toppings on the side, like shredded cheese, chopped green onions, or avocado slices, invites everyone to customize their bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and store in the refrigerator. It keeps beautifully for up to 4 days, and the flavors often deepen, making leftovers even better the next day.
Freezing
This soup is fantastic for freezing. Portion it into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. To avoid freezer burn, remove as much air as possible. It’s an amazing make-ahead option for meal prep or busy days.
Reheating
Thaw frozen soup overnight in the fridge or reheat directly from frozen on the stovetop over medium heat. Stir frequently until warmed through. If the soup thickens too much on reheating, just add a splash of broth or water to loosen it up.
FAQs
Can I use different types of sausage?
Absolutely! While smoked sausage offers a wonderful smoky flavor, you can substitute with kielbasa, Andouille, or even a spicy chorizo for a different twist. For a vegetarian option, omit the sausage and add smoked paprika to maintain the smoky essence.
Do I have to soak the beans overnight?
Soaking beans overnight helps them cook faster and more evenly while making them easier to digest. If you’re short on time, you can use the quick soak method by boiling them for a few minutes then letting them sit for an hour, but overnight soaking is best for tender results.
Can I make this soup in a slow cooker?
Yes, you can! After soaking the beans, add all ingredients except vinegar and parsley to the slow cooker. Cook on low for 6 to 8 hours until beans are tender. Stir in vinegar and parsley just before serving for that bright finish.
Is this soup gluten-free?
Yes! As long as your sausage and broth are gluten-free, this 15 Bean Soup with Smoked Sausage and Vegetables Recipe is naturally gluten-free and suitable for those with gluten sensitivities.
How spicy is this soup?
The chili powder adds a mild warmth, but the spice level is very customizable. Feel free to add more chili powder, cayenne pepper, or hot sauce if you prefer extra heat, or tone it down by using less chili powder.
Final Thoughts
I truly hope you give the 15 Bean Soup with Smoked Sausage and Vegetables Recipe a try because it’s one of those dishes that feels like comfort on a spoon. It’s loaded with wholesome ingredients, packed with flavor, and perfect for sharing with loved ones. Whether you’re cooking for a family dinner or prepping meals for the week, this soup is guaranteed to warm your heart and satisfy every craving. Enjoy every cozy, hearty bite!
Print
15 Bean Soup with Smoked Sausage and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes (not including soaking time)
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and flavorful 15 Bean Soup packed with smoked sausage, vegetables, and a blend of seasonings. This comforting soup features soaked beans simmered to tender perfection in a savory broth with fire roasted tomatoes and a touch of red wine vinegar for brightness. Perfect for a cozy meal that serves a crowd.
Ingredients
Beans and Broth
- 1 20 oz bag 15 Bean Soup
- 4 cups low sodium chicken broth (For vegetarian, use vegetable broth)
- 3–4 cups water (or more broth)
Meat and Vegetables
- 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)
Seasonings and Garnishes
- 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
- Soak the Beans: Add the 15 bean soup mix to a large bowl and cover with water. Let them soak for 8 hours to soften, then drain and set aside.
- Brown the Sausage: Heat olive oil in a large pot over medium-high heat. Add the diced smoked sausage and cook, stirring occasionally, until the sausage is browned and slightly crisp, about 5 to 7 minutes. Remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onion and carrots. Cook over medium heat, stirring occasionally, until the onions are translucent, approximately 5 minutes. Stir in minced garlic and cook for an additional 60 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the low sodium chicken broth, water, and fire roasted diced tomatoes. Sprinkle in chili powder, kosher salt, and pepper. Stir to combine all ingredients.
- Simmer the Soup: Return the soaked beans and browned sausage to the pot. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook gently for about 1 hour, or until the beans are tender and flavors meld.
- Finish and Serve: Turn off the heat. Stir in red wine vinegar and chopped parsley. Taste and adjust salt and pepper as desired. Serve hot and enjoy your hearty 15 Bean Soup!
Notes
- Soaking the beans overnight helps reduce cooking time and improves digestibility.
- You can substitute vegetable broth to make the soup vegetarian but omit the sausage or use a plant-based alternative.
- Add more water or broth during cooking if the soup thickens too much.
- Adjust chili powder to your preferred spice level.
- Leftover soup tastes even better the next day and can be refrigerated for up to 4 days or frozen for longer storage.
