15 BEAN SOUP

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.

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

• 15 bean mixture – found in the dried bean section. I used
• Vegetable oil
• Onion – preferably sweet yellow onion
• Celery
• Smoked sausage – like Polska Kielbasa
• Garlic – fresh, of course
• Spices – paprika, chili powder, dried thyme, dried marjoram or dried oregano, and ground cayenne pepper
• Low-sodium chicken broth or vegetable broth
• Fire roasted tomatoes
• Carrots
• Bay leaf

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.