This 15 bean soup is a delicious cornucopia of beans, lentils, onions, celery, carrots, and smoked sausage in a broth seasoned with smoked paprika, chili powder, and thyme. This comforting soup is full of vibrant color and hearty, wholesome vegetables. It is sure to warm both your body and your soul.
Cozy 15 Bean Soup
Warm up on a chilly day with this hearty and flavorful 15 bean soup recipe. Packed with protein and vegetables, it’s the perfect comfort food for any occasion. Find the 15 bean mixture at your favorite grocery store in the dried bean aisle. Plan ahead and soak your beans the night before while you sleep. This easy soup will quickly become a favorite.
We are a bean loving family! If you love beans as much as we do, you must try my baked beans, crockpot cowboy beans, black-eyed pea soup, and black bean and corn salad.
What Beans are in 15 Bean Soup
In this particular soup using Hurst’s 15 bean mixture, there are northern beans, pinto beans, large lima beans, yelloweye beans, garbanzo beans, baby lima beans, green split peas, kidney beans, cranberry beans, small white beans, pink beans, small red beans, yellow split peas, lentils, navy beans, white kidney beans, and black beans. Of course, if you pick a different brand, the beans will vary but the soup will still turn out delicious.
15 Bean Soup Ingredients
How to make 15 Bean Soup
First, add the beans to a colander in the sink. Rinse cold water over the beans and sort through them, discarding any debris. Then place the beans in a large pot of cold water. Allow them to soak overnight or at least 8 hours, and then rinse and drain again.
Then 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 oil.
Now add 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. Then reduce and simmer until the carrots and beans are tender. Don’t forget to remove the bay leaf before serving, as they can have sharp edges.
Recipe Tips
- This recipe requires advanced 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 other dried beans. You only need half the bag, but the remaining mix can be saved for a future pot of soup. Discard the flavor packet and use the herbs and spices in this recipe. Hurst is a dry bean mix that works well with this 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, milder, and sweeter, with a woodsy citrus aroma.
- Don’t forget to remove the bay leaf before serving, as it has sharp edges.
- Ham hocks, ham shanks, and ham bones can be substituted for 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 1 1/2- 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.
How to Freeze 15 Bean Soup
Start by cooling the soup. For a quick and immediate cool down, place the pot in an ice bath and stir to cool. However, for obvious reasons, do not submerge it or allow any of the ice water into the soup pot.
Ladle the fully cooled soup into quart or gallon sized freezer zipper bags, depending on how much you want to eat at any one time. Be sure to mark the bags with the date and the contents. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer-burnt, so remove any excess air. Lay the soup bags down in a single layer on baking sheets and place them in the freezer. Once fully frozen stack the bags in the freezer to save on space.
Thaw the soup in the fridge overnight. Then reheat on the stove-top on low or in the microwave at a reduced power so as not to overcook any ingredients. The soup may be a little thicker than it was originally, as the beans will continue to soak up liquid until they are completely frozen. If desired. add a little chicken broth, beef broth, or water.
Can I Substitute Ham for the Smoked Sausage?
Ham hocks, ham shanks, or any leftover ham bone 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 the fat and connective tissue. Add the ham back to the soup and finish cooking until the carrots are tender.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power so the beans do not explode or on the stovetop over low heat.
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 stovetop over low heat or in the microwave at reduced power.
How to thicken bean soup
This soup is naturally thick because some of the beans will inevitably break down. But If you desire a little thicker soup, simply remove several cups of soup and puree it. You can use an immersion blender or a stand blender to puree the soup. Don’t forget to remove the center cap on a stand blender so the heat can escape. Add the pureed soup back to the Dutch oven and now you have thickened soup.
More soup recipes
15 Bean Soup Recipe
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
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Dina
Made a batch this weekend, and it has been perfect for lunch this week! A real pick me up for those winter blahs!
Beth Pierce
I understand, completely!
Katie R
I made this soup with regular Italian sausage because I couldn’t find smoked and it was so good! Such great flavor and so hearty!
Casey Waters
This was so hearty and delicious and perfect for a chilly winter evening! I’ll be making this one again soon.
Beth Pierce
Thank you, Casey! I am glad that you liked it!
Callie Turner
This was such a frugal and hearty soup with tons of flavor. I really enjoyed it and I will make it again. Does it freeze well?
Beth Pierce
Yes, it does freeze well!
Sky
I grew up eating 15 Bean Soup and loved it! I love your addition of fire-roasted tomatoes and carrots, they add great flavor. This is my new favorite version of this soup. Thanks for sharing!
Beth Pierce
Thank you, Sky!
Carol
Made this for dinner tonight along with honey cornbread muffins. It was spicy, full of flavor and filling. Can’t wait to have leftovers for lunch tomorrow. I have a feeling this recipe will be on heavy rotation this winter!
Beth Pierce
Thanks so much, Carol! I love soup and soup weather!
JoAnn
Did you use the seasoning package.?
Beth Pierce
No
Tami
This is the best bean soup I’ve ever had! I used ham instead of sausage and it was great. It’s a must make for any fall or winter night. I can’t wait to make it again!
Beth Pierce
Thanks, Tami! I am so glad that you liked the bean soup!
Sharon Tower
For planning purposes, in step 5 it says to simmer until tender. Approx. how long will it take? I don’t know if we are talking 10 minutes or an hour. Sounds delish!
Beth Pierce
Thanks! Enjoy! 30-45 minutes
MKA
I am going to try making this soup, it sounds wonderful! Has anyone made this in a crockpot or an instant pot?
I was wondering if so how long would. You cook it?
Vso
I’d like to know if someone has a crockpot or instant pot
Version🙏🤞
Cynthia Burrell
I had made this recipe today for my neighbors! We called it “A cup of Soup and bring your Spoon!”. day! It was delicious!
Beth Pierce
How fun is that! I love it!
Ned
Oh heck yeah! Nothing better than comfort food in a dutch oven! Thank you for the yummy recipe!!
Beth Pierce
The pleasure is all mine, Ned!
Jess
This soup is full of goodness! Perfect for a chilly night
Carrie Robinson
I just love hearty comfort food recipes like this! 🙂 This soup is delicious!
Kushigalu
comforting and delicious soup recipe. Thanks for sharing
Sonal Gupta
I tried this recipe this weekend minus the sausage. And the flavors were mind blowing! I am going to make it again.
Beth Pierce
Awesome, Sonal! So glad that you loved the soup!
TAYLER ROSS
I made this soup for dinner last night and it was delicious! So hearty and easy to make!
Beth Pierce
Thanks, Tayler! We love the soup too!
Dale
Some of the best soup I ever had , old school comfort food . What a great value hearty and absolutely perfect with this cold weather. If ya never had this before I am sure you will love it , even if this soup was high dollar it would be worth it , but it is so cheap !
Beth Pierce
Thanks, Dale! So glad that you liked it!
Cynthia Gill
Can this soup be canned? I am running out of freezer space and this would be nice to.send to my college granddaughter. Going to make this soon.
Beth Pierce
I am not sure. My mother-in-law did a lot of canning but I do not. Perhaps the readers will know.
Mary
Can I make this in the crockpot?
Beth Pierce
Yes you can but add sauté the onions, celery, and sausage and add it in the last couple of hours of cooking.
Jeb Smith
Very tasty recipe. I enjoyed this meal very much. Thanks for the great recipe.
Beth Pierce
My pleasure Jeb! I am so glad that you liked it!
Daniela
This soup was amazing in flavor, unfortunately by the time the beans were done the celery and the carrots were mushy. Maybe next time I’ll try it in the Instant pot.
Catalina
Oh my goodness! This was amazingly delicious! My whole family really enjoyed it!
Ray
Has anyone tried to make this vegetarian? Do you think leaving the sausage out and using vegetable stock take away anything?
Beth Pierce
I personally think it will be delicious.
Aaliyah Barker
Tried this recipe last night and did exactly that!! It was so yummy.
Erin
Looks beyond delicious! I would love to make this!
Beth Pierce
Thanks! Enjoy!
Andrea
This was my first time making 15 bean soup. It worked out well, thank you!
Beth Pierce
Thanks Andrea! So glad that it worked out for you!
Amy
This soup is so delicious! I was able to use a lot of pantry staples up!
Claudia Lamascolo
What a great recipe I am sure we are going to love this especially being no meat for use and love lots of beans since its protein!we just leave the meat out!
Kathleen
This 15 bean soup is hearty and comforting. Loved that it’s a red soup too. My whole family really enjoyed it!
Beth Pierce
Thanks Kathleen! I am glad that they liked it!
Allyson Zea
This was sooo tasty! Thanks for the easy recipe!
Beth Pierce
You are most welcome!
Sandra
This is such a good comfort food! So flavorful!
Sandra
This is such a really good comfort food! So flavorful!
Amanda
This looks so hearty and delightful!
Beth Pierce
Thanks Amanda!
Sam
So flavorful! We really enjoyed it! Thank you!