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A spoon hovers over a hearty bowl of 15 bean soup, showcasing tender beans, diced carrots, smoked sausage, and fresh herbs in a rich, tomato-based broth.
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15 Bean Soup

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.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Soak Time8 hours
Total Time9 hours 35 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Author: Laurel Perry

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

Video

Notes

  • 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

Serving: 1serving | Calories: 312kcal | Carbohydrates: 27g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 1164mg | Potassium: 622mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4430IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 4mg