Easy And Hearty Sausage And 15-bean Soup Recipe

When the weather turns crisp, there’s something undeniably comforting about a warm, hearty soup simmering away on the stove. This sausage and 15-bean soup is exactly that—a deliciously cozy dish that fills the kitchen with savory aromas and promises to fill up even the hungriest crowd. With a mix of dried beans, smoky sausage, and simple, fresh vegetables, it’s a one-pot wonder that’s easy enough for weeknights and satisfying enough for weekend family meals. Plus, it’s an economical way to use pantry staples and a handful of fresh ingredients to make something truly special.

There’s a little bit of nostalgia for me with this soup. Growing up, bean soup was a staple in my house. My mom would soak beans overnight, and the next day, the kitchen would smell amazing as she’d let them simmer with whatever she had on hand—usually a few vegetables and some kind of sausage. I remember the anticipation of ladling that rich, hearty soup into my bowl, maybe with a slice of crusty bread on the side. Now, making this version feels like continuing a family tradition.

this RECIPE

The backstory of 15-bean soup

Bean soups have been around for centuries, popular in cultures worldwide for their versatility, affordability, and nutritional benefits. The “15-bean mix” that you’ll often see in stores is actually an American invention. The mix typically includes varieties like black beans, navy beans, lima beans, pinto beans, and more, all combined to offer a delightful range of flavors, textures, and colors. While recipes have evolved, the basic concept remains the same: a comforting, hearty soup that’s both budget-friendly and nourishing. Adding sausage brings in a smoky depth, making it a perfect meal to cozy up with on a chilly evening.

Key ingredients in this soup (and substitutions!)

• Mixed dried beans: The star of the show! The variety of beans in a 15-bean mix gives this soup its heartiness and complexity. If you don’t have a pre-mixed bag, feel free to use any mix of dried beans you like—just keep the total amount around 20 ounces.
• Beef sausage: Adding a savory depth to the soup, the sausage brings in just the right amount of smoky, meaty flavor. If you’re looking for a substitution, smoked turkey sausage works well and adds a similar flavor.
• Carrots, celery, and onion: These veggies create the “mirepoix” base that infuses the soup with aromatic flavors. They’re simple, but essential. If you’re out of one of these, just add a bit more of the others.
• Potato: The diced russet potato adds texture and helps thicken the soup slightly as it cooks. If you’re not a fan of potatoes, you could swap it with sweet potato for a subtle hint of sweetness, or leave it out for a lighter soup.
• Cabbage (optional): Green cabbage brings a subtle sweetness and a bit of texture to the soup. Not everyone’s a cabbage fan, so feel free to skip it, or swap in some leafy greens like kale or spinach towards the end of cooking.
• Herbs and spices: Dried thyme, cumin, and smoked paprika add warmth and depth, while bay leaves bring in that classic, comforting soup flavor. Don’t skip the smoked paprika—it adds a subtle smoky undertone that pairs beautifully with the sausage.

Essential tools for this recipe

• Large pot or Dutch oven: A heavy-bottomed pot is perfect for slow-cooking beans and veggies without worrying about scorching. A Dutch oven works wonders because it retains heat evenly, allowing the soup to simmer gently.
• Sharp knife: For all the chopping and dicing involved, a good knife makes the job faster and safer.
• Skillet: You’ll need this to brown the sausage, which is a step you don’t want to skip—it brings out the sausage’s best flavor and caramelization.
• Ladle: A ladle makes serving up hearty portions easy, especially with chunky soups like this.

Step-by-step: Making this easy sausage and bean soup

1. Prep the beans: First, pick through the beans to remove any debris or stones. Rinse them well under running water, then place them in a large bowl and cover with water. Let them soak overnight in the fridge (this helps them cook faster and more evenly the next day).
2. Cook the beans and veggies: The next day, drain and rinse the beans. In a large pot, combine the beans, diced onion, garlic, celery, carrot, and chicken broth. Bring this mixture to a boil, then let it boil for about 20 minutes. After that, reduce the heat to a simmer and cover the pot, leaving the lid slightly ajar. Let it simmer for 1 ½ to 2 hours, until the beans are just tender. (Tip: check on it occasionally and add more water or broth if it starts to look too thick.)
3. Brown the sausage: While the beans are simmering, heat a little oil in a skillet over medium-high heat. Add the sausage, and cook until it’s browned and golden around the edges. This step adds so much flavor, so don’t rush it! Once done, drain any excess grease.
4. Combine and season: Add the browned sausage to the soup, along with the diced tomatoes, potato, cabbage (if using), thyme, cumin, smoked paprika, and bay leaves. Stir everything together, and add a bit more broth or water if necessary to cover all the ingredients.
5. Final simmer: Let the soup continue simmering for another hour, or until the beans and veggies are tender and the soup is thick and creamy. Before serving, taste and adjust seasoning with salt and pepper as needed.

Variations and adaptations to try

• Vegetarian version: To make this soup vegetarian, simply omit the sausage and use vegetable broth instead of chicken. You could add a few extra spices, like a pinch of smoked salt or even a splash of liquid smoke, to capture a bit of that missing smoky flavor.
• Gluten-free: This recipe is naturally gluten-free as long as your sausage is certified gluten-free. Always check the labels if this is a concern.
• Spicy twist: If you like a little heat, add a diced jalapeño or a pinch of red pepper flakes when you sauté the sausage. You could also finish the soup with a drizzle of hot sauce for an extra kick.
• Using seasonal vegetables: Feel free to swap in seasonal vegetables depending on what’s fresh. Butternut squash or zucchini are great additions in the fall, while bell peppers add a nice crunch in the summer.
• Regional flavors: Experiment with spices for a different flavor profile. A bit of Italian seasoning gives it a Mediterranean feel, or a sprinkle of curry powder can add warmth and an exotic twist.

Serving suggestions for a hearty meal

This soup is hearty enough to be a meal on its own, but a few sides can make it even more special. Serve it with a slice of crusty bread or cornbread to soak up all the flavors. A simple green salad on the side adds a nice fresh contrast to the warm, rich soup. Garnish each bowl with a sprinkle of fresh parsley or green onion for a pop of color and freshness.

Perfect drink pairings

For drink pairings, try a sparkling water with a twist of lime or lemon—it adds a refreshing balance to the rich flavors of the soup. A hot herbal tea, like chamomile or peppermint, is also soothing and pairs well with the cozy vibe of this dish. Or, for a little indulgence, try a mug of mulled cider; the warmth and spices complement the hearty, smoky flavors beautifully.

Storing and reheating leftovers

This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat until hot, adding a splash of water or broth if it’s too thick. This soup also freezes well—store in freezer-safe containers for up to 3 months, and thaw overnight in the fridge before reheating.

Scaling the recipe up or down

This recipe makes about 6 hearty servings, but it’s easy to scale up if you’re feeding a crowd. Just use a larger pot and double the ingredients. If you want to make a smaller batch, you can halve the recipe, but keep in mind that the cooking time may be a bit shorter. With smaller quantities, check for doneness a little sooner.

Troubleshooting common issues

• Beans aren’t tender: If the beans are still tough after a couple of hours, they may be old (yes, dried beans have a shelf life). Adding a pinch of baking soda to the pot can help soften them.
• Soup is too thick: Add more broth or water to reach your desired consistency. This soup is forgiving, so feel free to adjust.
• Soup is too salty: If you accidentally over-salt, toss in a peeled potato and let it cook in the soup for 10-15 minutes; it’ll absorb some of the salt. Remove the potato before serving.

Give this cozy soup a try!

I hope you give this easy sausage and 15-bean soup a try. It’s simple, hearty, and brimming with flavor—everything you want in a homemade soup. And the best part? You can tweak it to your heart’s content, making it truly your own. So grab a big pot and get ready to enjoy some serious comfort food. I’d love to hear how it turns out, so don’t forget to leave a comment with your tweaks and twists!

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Frequently Asked Questions

1. Can I skip soaking the beans overnight?
Yes, but it will take longer to cook. You can also use the “quick soak” method: boil the beans for 5 minutes, then let them sit for an hour before draining and cooking.

2. Can I use canned beans instead of dried?
You could, but the soup will cook much faster, and the flavor won’t be quite as deep. Use about 5 cans of drained beans, and reduce the simmer time significantly.

3. How can I make this in a slow cooker?
After soaking, combine all ingredients except the sausage and tomatoes in a slow cooker. Cook on low for 8 hours, adding browned sausage and tomatoes in the last hour.

4. Can I add pasta to this soup?
Sure! Add about 1 cup of small pasta during the last 20-30 minutes of cooking. You may need a bit more broth to compensate.

5. Can I make this in advance?
Yes! This soup tastes even better the next day as the flavors meld. Just reheat on the stove over medium heat before serving.

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