Easy And Hearty Sausage And 15-bean Soup Recipe

If you’re craving something warm, hearty, and downright satisfying, this sausage and 15-bean soup recipe is a must-try. It’s the kind of meal that feels like a hug in a bowl, perfect for chilly evenings or when you want a filling dish that doesn’t require hours of complicated prep. With its tender beans, smoky spices, and perfectly cooked beef sausage, this soup is both wholesome and bursting with flavor. Trust me—once you’ve tried it, this recipe will quickly become a staple in your home kitchen!

this RECIPE

A memory from my first attempt at 15-bean soup 🍲

Years ago, I decided to experiment with a big bag of dried beans I found at the store. I didn’t have much experience with cooking dried beans, so I figured, “How hard could it be?” Well, let’s just say the first batch ended up a little too crunchy (whoops). But with some trial and error, I finally nailed the recipe. I remember sitting down with my family to enjoy the soup, the kitchen still warm from the simmering pot, the aroma of spices filling the house. That first truly successful batch of 15-bean soup was a game-changer—it taught me patience in the kitchen and how incredible a simple, well-made dish can be.

Where did 15-bean soup come from?

The idea of using mixed beans in soups or stews has been around for centuries, as beans are a versatile, nutrient-packed ingredient that’s been a dietary staple in many cultures. The classic 15-bean mix you see in stores today is a mix of legumes like kidney beans, black beans, lima beans, pinto beans, and more. These mixes were created as an easy way to combine the unique textures and flavors of different beans. What’s brilliant about this recipe is how it takes a humble bag of dried beans and transforms it into a meal that’s rich, smoky, and deeply satisfying.

Let’s talk ingredients: the stars of the show

This soup is all about layering simple ingredients to create a dish that feels luxurious. Here’s a closer look at the key players:

• Mixed dried beans: The heart of the dish. Each bean brings its unique texture and flavor. If you can’t find a pre-mixed 15-bean bag, just combine your favorites. Lentils or chickpeas are great stand-ins if you’re missing some.
• Beef sausage: Adds a smoky, hearty kick that pairs perfectly with the tender beans. If you’re looking for a substitute, try smoked turkey sausage or even plant-based sausage for a vegetarian twist.
• Onion, celery, and carrots: For a sweeter flavor, try swapping out celery for fennel.
• Chicken broth: Provides depth and richness to the soup. Veggie broth works just as well if you’re keeping things plant-based.
• Potatoes: These add a creamy, starchy element that makes the soup even heartier. Sweet potatoes or parsnips are great alternatives for a different flavor profile.
• Spices: The mix of thyme, cumin, and smoked paprika takes this soup to the next level. Feel free to play around—add chili powder for a kick or oregano for an earthy touch.
• Cabbage (optional): If you love a bit of crunch and extra veggies, shredded green cabbage is a wonderful addition. Kale or spinach would also work beautifully.

Kitchen gear: what you need (and what you can skip)

For this recipe, you don’t need anything fancy—just a few trusty kitchen tools:

• A large bowl: Essential for soaking the beans overnight. If you don’t have one big enough, you can use a stockpot instead.
• A colander: For rinsing and draining the beans. This step is important for removing any debris.
• A Dutch oven or large soup pot: This will be your best friend for simmering the soup. It holds the heat evenly and gives the soup that slow-cooked feel.
• A skillet: For browning the sausage. This extra step might feel optional, but trust me—it’s worth it for that golden, crispy edge.

No immersion blender or food processor is required here. This soup is all about letting the ingredients shine in their natural form.

Step-by-step: how to make this foolproof sausage and bean soup

1. Prep your beans the night before

First things first: sort through the beans. Look for any small stones or shriveled beans and toss those out. Rinse the beans thoroughly under cold running water, then soak them in a large bowl with plenty of water. They’ll soak up quite a bit of liquid, so make sure the water level is a few inches above the beans. Cover the bowl and let it rest in the fridge overnight.

Pro tip: Forgot to soak the beans? No worries! Use the quick soak method by boiling the beans for 2 minutes, then letting them sit for an hour before draining.

2. Start the soup base

Drain and rinse your beans, then toss them into a large pot along with the onion, garlic, celery, carrots, and chicken broth. Stir everything together, bring it to a boil, and let it cook for about 20 minutes. Then, lower the heat to a gentle simmer, leaving the lid slightly ajar, and let it bubble away for 1 ½ to 2 hours.

What to watch for: You want the beans to be just tender at this stage—not mushy, since they’ll cook more later.

3. Brown your sausage

While the soup is simmering, heat up a skillet with some olive or avocado oil. Slice the sausage into bite-sized pieces and brown them until they’re golden around the edges. This step locks in flavor and gives the soup a rich, smoky taste. Drain off any excess grease before adding the sausage to the soup.

4. Add the final ingredients

Toss the browned sausage into the pot along with the diced tomatoes, potatoes, cabbage (if using), and spices. Stir it all together, adding a splash of extra broth or water if the soup looks too thick. Simmer everything for another hour, letting the flavors meld together beautifully. Season with salt and pepper to taste before serving.

Variations and adaptations to try

• Vegetarian version: Skip the sausage and use plant-based sausage or extra veggies like zucchini, mushrooms, or butternut squash. Swap chicken broth for vegetable broth.
• Gluten-free option: This recipe is naturally gluten-free, but double-check your sausage and broth labels to be sure.
• Spicy twist: Add a diced jalapeño or a pinch of cayenne pepper for some heat.
• Seasonal swap: In the summer, add fresh corn or green beans. In the fall, sub in cubed pumpkin or sweet potato.
• International flair: Use curry powder and coconut milk for a Thai-inspired version, or add oregano, basil, and a Parmesan rind for an Italian vibe.

How to serve this hearty soup

For a cozy dinner, ladle the soup into wide bowls and top it with a sprinkle of fresh parsley or grated Parmesan cheese. Pair it with crusty bread or warm cornbread on the side for dipping. If you want to make it a full meal, serve with a fresh green salad or roasted vegetables.

Drink pairings

This soup is hearty enough to stand up to bold, flavorful drinks. Try these options:

• Sparkling water with lemon: Bright and refreshing, it helps cleanse your palate between bites.
• Iced herbal tea: A lightly sweetened mint or chamomile tea is soothing and pairs beautifully with the smoky flavors.
• Homemade apple cider: If you’re making this soup in the fall, a warm mug of cider is the perfect companion.

Storing and reheating leftovers

This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop, adding a splash of broth or water if it’s too thick. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Pro tip: The potatoes may soften after freezing, so if that texture isn’t your favorite, consider leaving them out if you plan to freeze the soup.

Scaling the recipe for any crowd

This recipe is super flexible. For smaller servings, halve the ingredients (though you might want to make a full batch anyway—hello, leftovers!). For a crowd, double the recipe, but keep an eye on the pot size to make sure everything fits comfortably.

Watch out for: When scaling up, cooking times might be slightly longer, so taste as you go to ensure the beans and veggies are perfectly tender.

Encouragement to try this cozy classic

If you’re looking for a recipe that’s as comforting as it is satisfying, this sausage and 15-bean soup is it. Don’t be afraid to tweak it to suit your tastes—after all, recipes are just a guideline! I hope you’ll give it a try, and if you do, let me know how it turns out. There’s something so rewarding about creating a big pot of homemade soup, knowing it’ll bring warmth and happiness to your table.

FAQs

1. Can I use canned beans instead of dried?
Yes, but the texture will be softer, and you’ll need to adjust the cooking time since canned beans are already cooked. Use about 5-6 cups of canned beans, and rinse them well before adding them to the soup.

2. What if I don’t have a 15-bean mix?
No problem! Use any combination of beans you like. Black beans, kidney beans, and navy beans all work well.

3. How do I make this in a slow cooker?
Add all ingredients except the sausage and spices to the slow cooker and cook on low for 8 hours or high for 4-5 hours. Brown the sausage separately and add it in during the last hour of cooking.

4. Can I skip the overnight soak for the beans?
Yes! Use the quick soak method: boil the beans for 2 minutes, then let them sit for 1 hour before draining and proceeding with the recipe.

5. What’s the best way to thicken the soup?
If you like a thicker consistency, mash some of the beans and potatoes directly in the pot or let the soup simmer uncovered for a little longer.

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