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Easy And Hearty Sausage And 15-bean Soup Recipe

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This easy sausage and 15-bean soup is hearty, healthy, and perfect for a cozy meal. Packed with smoky spices, veggies, and beans!

  • Total Time: 3 hours 15 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 20 ounces of mixed dried beans
  • Water for soaking beans
  • 1 diced onion
  • 12 bay leaves
  • 23 minced garlic cloves
  • 2 stalks celery, diced
  • 2 peeled and diced carrots
  • 8 cups chicken broth
  • 2 tablespoons avocado or olive oil (or other cooking fat)
  • 1214 ounces beef sausage
  • 1 can (14–15 oz) diced tomatoes or 1 pint home-canned tomatoes
  • 1 medium russet potato, diced and peeled
  • ½ small shredded green cabbage (optional)
  • ½ teaspoon thyme (dried)
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika

Instructions

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.

Notes

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.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Dinner