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
Scale
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.