15 Bean Soup Recipe

Introduction

This hearty 15 Bean Soup is packed with flavor and perfect for a cozy meal. Featuring smoky sausage, tender beans, and a blend of spices, it’s satisfying and nourishing for any day of the week.

Ingredients

• 1 20 oz bag 15 Bean Soup
• 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
• 4 cups low sodium chicken broth (for vegetarian, use vegetable broth)
• 3-4 cups water (or more broth)
• 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

1. Step 1: Add the beans to a large bowl and cover with water. Soak for 8 hours. Drain and set aside.
2. Step 2: Heat the olive oil in a large pot over medium-high heat. Add the diced sausage and cook, stirring occasionally, until browned, about 5-7 minutes. Remove from the pot and set aside.
3. Step 3: Add the diced onion and carrots to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.
4. Step 4: Pour in the chicken broth, water, fire roasted diced tomatoes, chili powder, salt, and pepper. Stir to combine.
5. Step 5: Return the soaked beans and cooked sausage to the pot. Bring the soup to a boil, then cover and reduce to a simmer. Cook for about 1 hour or until the beans are tender.
6. Step 6: Turn off the heat. Stir in the red wine vinegar and chopped parsley. Adjust salt and pepper to taste. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
• Soaking the beans overnight helps reduce cooking time and ensures they cook evenly.
• Add a splash of hot sauce for extra heat if desired.
• Feel free to add other vegetables like celery or bell peppers for more flavor and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, but the flavor and texture may be less robust. If using canned beans, add them towards the end of cooking to avoid overcooking.

How can I make the soup spicier?

Increase the chili powder or add a pinch of cayenne pepper or hot sauce to taste. Adjust gradually to avoid overpowering the dish.