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This 15 Bean Soup recipe is the ultimate comfort food and also budget-friendly. Loaded with soft beans and juicy sausage, it’s truly a flavorful meal the whole family loves.
Mixed Bean Soup Recipe
If you are looking for a hearty meal that fills you up, this 15 bean soup is one of my go-to recipes. The beans are cooked to perfection in a flavorful broth with veggies and chicken andouille sausage. It is one of my favorite soups to make when we’re all relaxing at home on the weekend. It makes the kitchen smell amazing!
Have you wondered what bean varieties can be found in a 15-bean soup recipe? Varieties can include black beans, pinto beans, baby lima, yellow split peas, garbanzos, white kidney, navy beans, green split peas, lentils, large lima, yelloweye, baby lima, cranberry, northern, small red and small white beans.
Why You’ll Love this 15 Bean Soup
- Easy to make. Besides chopping the sausage and some veggies, most of the work involves stirring the soup. It’s so easy!
- Great for meal prep. Make this soup ahead of time and store it in the refrigerator to enjoy for lunch or dinner throughout the week.
- Full of flavor. All of the spices and other ingredients impart so much flavor to this soup.
Recipe Ingredients
These are all of the ingredients you’ll need to make this delicious recipe for bean soup. It’s made with common ingredients that won’t break the bank!
- Hurst’s 15 Bean Soup Mix bag: I like this brand, but you can use any variety of bean soup starter that you like. There’s a Goya brand that is just as good. Discard the seasoning flavor packet — trust me, it’s better if you season it yourself!
- Chicken andouille sausage: I use the chicken variety, but pork or turkey smoked sausage will taste just as delicious.
- Carrots: Be sure that the carrots are uniformly diced so they cook evenly.
- Fire-roasted tomatoes: Any variety of diced tomatoes will work great. I love fire-roasted tomatoes because they add a nice depth of flavor.
- Onion: I often use onion powder as a shortcut for this recipe. If you would like to use fresh, finely chop a medium yellow onion.
- Garlic: I love the flavor of fresh garlic. Feel free to finely mince or use a garlic press. If you don’t have any garlic on hand, substitute 1 teaspoon of garlic powder.
- Chicken broth: Vegetable broth works great here, too. Sometimes, I even use bouillon in a pinch! This adds a subtle salty flavor to the liquid base of the bean soup.
- Spices: I use bay leaf, cumin, thyme, black pepper, and salt. I love the herbaceous flavor of thyme and the smoky paprika and cumin in this recipe. Bay leaves add depth of flavor and tenderize the beans!
- Celery: Either celery seed or fresh celery can be used here. It’s up to you!
- Red wine vinegar: This brightens the flavors of the bean soup nicely.
- Parmesan cheese: I like to add freshly grated parmesan as a sharp and tasty garnish.
- Parsley: Top the soup with chopped parsley for some color, too!
How to Make 15 Bean Soup
Below are all the steps needed to make a successful and delicious mixed bean soup. Make sure to chop everything up that needs to be done before you start to save some time.
- Heat a large pot and add oil. Heat a large pot or Dutch oven over medium heat on the stovetop. Add olive oil to the bottom.
- Brown the sausage. When the oil is hot, add the andouille sausage. Allow it just a few minutes to get a nice color on the outside. Then, remove the sausage and set it aside on a plate.
- Cook garlic. Drizzle some more oil if needed, and saute the garlic for 1-2 minutes or until fragrant.
- Add broth. Pour in about ½ cup of the chicken broth and stir to release the browned bits from the bottom. Then, add in the remaining broth.
- Add beans, sausage, and spices. Next, add the beans, browned sausage, and all of the seasonings needed except for salt. Stir everything until well combined.
- Bring to a boil. Raise the heat to medium-high and bring the soup mixture to a boil.
- Lower heat and simmer. Once it boils, turn the heat down to low and let simmer for 4-5 hours. Cover the pot with a lid, leaving it vented to let out steam. Stir occasionally and add more broth as needed.
- Add carrots and tomatoes. When the beans are soft, add the carrots and tomatoes. Cook the soup for an additional 30 minutes or until the carrots are tender.
- Pour in vinegar. Add the red wine vinegar and stir well. Remove the bay leaves.
- Serve. Garnish with grated parmesan cheese and chopped parsley, if desired. Enjoy!
Tips for Success
- Make it in the Instant Pot or Slow Cooker: Brown the meat and saute the garlic, then add the remaining ingredients. Use the saute setting in the Instant Pot electric pressure cooker for this step, then pressure cook for about 45 minutes or until everything is tender. Set the slow cooker to low for 6-7 hours or high for 3-4.
- Use a ham hock. Use a ham hock or leftover ham bone to flavor your soup, use water instead of broth.
- Soak the beans. You can soak the beans overnight and drain them before you cook them. Be sure to add 1 less cup of chicken broth.
Proper Storage
Place leftovers in an airtight container and refrigerate for 3 days. Reheat in a pot on the stove over low heat or in the microwave.
Store in a freezer-safe container, freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating it.
More Soup Recipes to Try
- Potato Soup
- French Onion Soup
- Ham and Bean Soup
- Easy Minestrone Soup Recipe
- Green Chicken Enchilada Soup
15 Bean Soup
This delicious soup recipe is budget-friendly and can be made with pantry staples you already have on hand! The key is giving the beans plenty of time to simmer and absorb all the seasonings.
Servings: 8 Servings
Ingredients
- 1 pound 15 Bean Soup Mix Discard seasoning packet.
- 1 pound Chicken Andouille Sausage cut into bite size pieces.
- 1 cup carrots peeled and diced
- 1 15 ounce can fire roasted tomatoes with the juice
- 1 tablespoon onion powder (or one medium yellow onion diced)
- 1 tablespoon minced garlic
- 8 cups chicken broth (or 9-10 cups if you like your soup with more broth)
- 1 bay leaf
- 1 tablespoon celery seed (or two ribs of celery diced)
- 2 teaspoons smoked paprika Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 tablespoon red wine vinegar
- Salt to taste
- Fresh parmesan cheese for serving.
- Fresh parsley chopped for serving.
- Crunchy bread optional, but highly recommend for dipping!
Instructions
- Add a quick swirl of olive oil to a Dutch Oven or Large Soup Pot
- Once hot, add the diced sausage and toss to coat in oil. Cook until brown then remove to a bowl and set aside.
- Add a little dash of oil to the pan if there isn’t any left then add the garlic and cook until fragrant, but not brown.
- Then add ½ cup of the broth to the pot and scrape all the browned bits off the bottom of the pan.
- Add the remaining broth, beans, meat, bay leaf, onion powder, celery seed, paprika, cumin, thyme and black pepper to the pot and bring to a boil.
- Turn the heat down, cover with a lid but slightly vent it, and simmer for 4-5 hours, checking occasionally to stir and add more broth as needed.
- Once the beans are soft and cooked, add the carrots and fire roasted tomatoes to the broth and cook for an additional 30 minutes or until the carrots are tender.
- Serve with fresh Parmesan cheese and chopped parsley as a garnish and, of course, crunchy bread, corn bread, or you can serve it over rice as well.
Last Step:
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Notes
- You can change up the meat to add different flavors, such as ham, chicken, roast beef, etc.
- It’s important to add the tomatoes after the long simmer as the acid can work to prevent the other vegetables from softening, and they can turn to mush if added too early.
- Why add vinegar? Vinegar helps break down the beans and make them more easily digestible. It also adds flavor and brightness.
- If you choose to soak your beans overnight, add 1 less cup of broth.
- You can also easily make this in a crock pot or Instant Pot. Just make sure to cook the meat and garlic first, then add everything in the same order as above. Cook on high for 6-7 hours.
Nutrition
Calories: 302kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1847mg | Potassium: 681mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3228IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 4mg
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1 thought on “15 Bean Soup”
It’s looks pretty yummy I will try it sometimes this week. Thank you so much