15 Bean Soup Recipe

This hearty 15 bean soup is loaded with beans, onion, celery, carrots, and tomatoes in a perfectly seasoned broth. Add a batch of corn muffins and life just got really tasty.

Course Soup

Cuisine American

Keyword 15 bean soup recipe, how to cook 15 bean soup, how to make 15 bean soup, what beans are in 15 bean soup

Prep Time 15

Cook Time 45

Servings servings

Calories 265kcal

Author Beth Pierce

Ingredients

10 ounces 15 bean soup mixture
2 tablespoons olive oil
1 large yellow onion diced
3 ribs celery chopped
1 lb. smoked sausage cut in slices
2 cloves garlic minced
2 teaspoon smoked paprika
1 teaspoon ground chili powder
1 teaspoon dried thyme
1 teaspoon dried marjoram or dried oregano
¼ teaspoon ground cayenne pepper
6 cups low sodium chicken broth or vegetables broth
1 15-ounce can fire roasted diced tomatoes
4 carrots peeled and chopped
1 bay leaf
Kosher salt and fresh ground black pepper to taste

Instructions

Add the beans to a colander in the sink. Rinse cold water over the beans and sort through them discarding any debris. Place the beans in a large pot of cold water soak overnight or at least 8 hours. Drain and rinse again.
Add 2 tablespoons olive oil to a large Dutch oven over medium-high heat. Add the onions, celery, and smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
Reduce the heat to low and add the garlic, paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook for 1 minute while stirring constantly. If needed add another tablespoon of olive oil.
Add the the beans, chicken broth, fire roasted tomatoes, carrots, and bay leaf. Increase the heat to medium high and bring the pot to a low boil.
Reduce and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving as it has sharp edges.

Notes

This recipe requires advance preparation. The beans need to soak in cold water overnight to soften.
15 bean soup mix is available in most grocery stores and it can be found with the other dried beans. You only need half the bag but the remaining mix can be saved for a future pot of soup. Discard the seasoning packet and use the herbs and spices in the recipe.
For aesthetic purposes peel the carrots and let that beautiful orange color shine through.
You can substitute oregano for the marjoram but if you have never cooked with marjoram you really should treat yourself. Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma.
Don't forget to remove the bay leaf before serving as they have sharp edges.
Ham hocks, ham shanks, and ham bones can be substituted for the smoked sausage but they require a longer simmering period and no browning. Add the ham with the chicken broth but hold the carrots until the ham is tender. After about 2 hours add the carrots and remove the ham. Use a fork to remove any tender bits of ham from the bone discarding fat and connective tissue.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze this soup in a heavy duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stove top or in the microwave.

Nutrition