15 Bean Soup




15 Bean Soup is a hearty and flavorful dish that’s perfect for chilly days or anytime you’re craving a comforting meal. This recipe combines a variety of beans, smoked sausage, and aromatic spices to create a satisfying and nutritious soup that will warm you from the inside out.

Why Make 15 Bean Soup

15 Bean Soup is not only delicious but also a nutritious option packed with protein, fiber, and essential vitamins and minerals. It’s a versatile dish that can be customized to suit your taste preferences, and it’s a great way to use up pantry staples like beans and canned tomatoes. Plus, it’s a one-pot meal that’s easy to make and perfect for feeding a crowd or meal prepping for the week ahead.


How to Make 15 Bean Soup

  1. Prepare the Beans: Rinse the beans in a colander under cold water and sort through them, discarding any debris. Place the beans in a large pot of cold water and soak overnight or for at least 8 hours. Drain and rinse the beans again.
  2. Saute Aromatics and Sausage: In a large Dutch oven, heat olive oil over medium-high heat. Add diced onions, chopped celery, and sliced smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
  3. Add Spices: Reduce the heat to low and add minced garlic, smoked paprika, chili powder, dried thyme, dried marjoram or oregano, and ground cayenne pepper. Cook for 1 minute while stirring constantly. Add another tablespoon of olive oil if needed.
  4. Combine Ingredients: Add the soaked beans, chicken broth, fire-roasted tomatoes, chopped carrots, and bay leaf to the pot. Increase the heat to medium-high and bring the mixture to a low boil.
  5. Simmer: Reduce the heat to low and simmer until the carrots and beans are tender. Season with kosher salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Serving Suggestions

15 Bean Soup is delicious served on its own or with a side of crusty bread for dipping. For added freshness, garnish each bowl with chopped fresh parsley or a dollop of sour cream. This soup also pairs well with a simple green salad or grilled cheese sandwiches for a comforting and satisfying meal.

Storage Info

Leftover 15 Bean Soup can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or broth if needed to adjust the consistency.

Some Techniques or Tips

  • To save time, you can use canned beans instead of dried beans. Simply drain and rinse the canned beans before adding them to the soup.
  • For a vegetarian version, omit the smoked sausage and use vegetable broth instead of chicken broth. You can also add extra vegetables like diced bell peppers or spinach for added flavor and nutrition.


  • Feel free to customize this soup with your favorite ingredients. Add diced potatoes, sweet potatoes, or butternut squash for added heartiness, or swap the smoked sausage for cooked bacon or ham for a different flavor profile.

FAQs about 15 Bean Soup

  1. Can I use a different type of sausage in this recipe? Yes, you can use any type of sausage you prefer or have on hand, such as Italian sausage, chorizo, or kielbasa. Adjust the seasonings accordingly based on the flavor of the sausage.
  2. Do I have to soak the beans overnight? While soaking the beans overnight helps to reduce cooking time and improve digestibility, you can also use the quick soak method by boiling the beans for 1-2 minutes, then letting them sit off the heat for 1 hour before proceeding with the recipe.
  3. Can I make this soup in a slow cooker or Instant Pot? Yes, you can adapt this recipe for a slow cooker or Instant Pot. For the slow cooker, simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, use the “Soup” setting and cook for about 30 minutes, then natural release for 10 minutes before quick releasing any remaining pressure.

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