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There’s just something about a big pot of soup simmering on the stove that makes everything feel a little more comforting, especially when it’s loaded with beans, veggies, and smoky sausage. This 15 bean soup has become one of my go-to recipes when I want something hearty, flavorful, and nourishing without a ton of effort. I usually prep the beans the night before, and then throw everything together the next day for a warm, cozy dinner. It’s filling, budget-friendly, and even better the next day.
What I love about this 15 bean soup is how low-effort it is for such a cozy, filling meal. Once the beans are soaked, everything comes together in one big pot—just sauté the veggies, toss in the sausage, broth, and spices, and let it simmer until the beans are tender. It’s one of those meals that tastes even better the next day, which makes it perfect for meal prep or stashing in the freezer for a busy week. I’ve thrown this together with whatever I had on hand more times than I can count, and it always turns out delicious. It’s hearty, healthy, and honestly just a really easy way to feed a crowd or to enjoy by myself.
Tips for Success
- Soak your beans overnight, I promise it’s worth the extra step. Soaking cuts down cook time and helps the beans cook up soft and evenly.
- Adjust the liquid to your liking. Start with the listed broth and water, then add more as needed for a thinner soup. It’s easy to customize.
- I love making this soup even easier by grabbing pre-chopped veggies or a frozen mirepoix mix to get this soup on the stove even faster.
15 Bean Soup
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
- Add the beans to a large bowl and cover with water. Soak for 8 hours. Drain and set aside.1 20 oz bag 15 Bean Soup
- Heat the oil in a large pot over medium-high heat. Add in the sausage and cook, stirring occasionally, until browned, about 5-7 minutes. Remove from the pot and set aside.1 tbsp olive oil, 14 oz smoked sausage
- Add the onion and carrots to the pot. Cool, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the garlic and cook for another 60 seconds or until fragrant.1 yellow onion, 3 medium carrots, 4 garlic cloves
- Add in the chicken broth, water, fire roasted tomatoes, chili powder, salt and pepper.4 cups low sodium chicken broth, 3-4 cups water, 1 15 oz can fire roasted diced tomatoes, 1 tbsp chili powder, 2 tsp kosher salt, ½ tsp pepper
- Return the beans and sausage to the pot. Bring the soup to a boil, cover, and reduce to a simmer. Cook for about 1 hour or until the beans are tender.
- Turn off the heat and stir in the red wine vinegar, parsley and add more salt and pepper if desired. Serve and enjoy!1 tbsp red wine vinegar, 2 tbsp parsley
Becky’s Tips
- Use diced ham or shredded rotisserie chicken instead of sausage
- Add greens like spinach or kale in the last 10 minutes
- Stir in a spoonful of pesto before serving for a fresh twist
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook 15 Bean Soup Step by Step
Gather all the ingredients together.
Soak the beans: Add 1 (20 oz) bag of 15 bean soup mix to a large bowl and cover with water. Soak for 8 hours, then drain and set aside.
Brown the sausage: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 14 oz of smoked sausage, diced into bite-sized pieces, and cook, stirring occasionally, until browned, about 5–7 minutes. Remove the sausage from the pot and set aside.
Sauté the vegetables: Add 1 medium diced onion and 3 diced medium carrots to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in 4 minced garlic cloves and cook for another 60 seconds until fragrant.
Add liquids and seasonings: Pour in 4 cups low-sodium chicken broth, 3-4 cups water (or additional broth), and 1 (15 oz) can of fire-roasted diced tomatoes. Stir in 1 tbsp chili powder, 2 tsp kosher salt, and ½ tsp black pepper.
Simmer the soup: Return the soaked beans and browned sausage to the pot. Bring the soup to a boil, then cover and reduce the heat to a simmer. Cook for about 1 hour, or until the beans are tender.
Finish the soup: Turn off the heat and stir in 1 tbsp red wine vinegar and 2 tbsp chopped parsley.
Serve and enjoy: Taste and adjust seasoning with more salt and pepper if needed. Give the soup 10–15 minutes to settle after cooking. The flavors deepen, and the texture thickens up just right. Enjoy!
How to Store and Reheat
I like to portion leftovers into airtight containers so they’re ready to grab during the week—this soup keeps well in the fridge for up to 5 days.
You can also freeze it for up to 3 months. Just let it cool completely before stashing it in the freezer. When you’re ready to reheat, warm it on the stove with a splash of water or broth to loosen it up—it tastes just as cozy the second time around.
Serving Suggestions
I love pairing this hearty soup with a slice of crusty baguette bread or a warm piece of cornbread to soak up every last bite. A sprinkle of grated Parmesan or a swirl of hot sauce on top adds a little extra kick. If you’re making it a full meal, a simple side salad rounds it out perfectly.
