15 Bean Soup
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 Servings
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Calories
302 kcal
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Course
Soup
15 Bean Soup
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This delicious soup recipe is budget-friendly and can be made with pantry staples you already have on hand! The key is giving the beans plenty of time to simmer and absorb all the seasonings.
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Ingredients
- 1 pound 15 Bean Soup mix Discard seasoning packet.
- 1 pound chicken andouille sausage cut into bite size pieces.
- 1 cup carrots peeled and diced
- 1 15 ounce can fire roasted tomatoes with the juice
- 1 tablespoon onion powder (or one medium yellow onion diced)
- 1 tablespoon minced garlic
- 8 cups chicken broth (or 9-10 cups if you like your soup with more broth)
- 1 bay leaf
- 1 tablespoon celery seed (or two ribs of celery diced)
- 2 teaspoons smoked paprika Spanish paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 tablespoon red wine vinegar
- salt to taste
- fresh parmesan cheese for serving.
- fresh parsley chopped for serving.
- Crunchy bread optional, but highly recommend for dipping!
Instructions
- Add a quick swirl of olive oil to a Dutch Oven or Large Soup Pot
- Once hot, add the diced sausage and toss to coat in oil. Cook until brown then remove to a bowl and set aside.
- Add a little dash of oil to the pan if there isn’t any left then add the garlic and cook until fragrant, but not brown.
- Then add ½ cup of the broth to the pot and scrape all the browned bits off the bottom of the pan.
- Add the remaining broth, beans, meat, bay leaf, onion powder, celery seed, paprika, cumin, thyme and black pepper to the pot and bring to a boil.
- Turn the heat down, cover with a lid but slightly vent it, and simmer for 4-5 hours, checking occasionally to stir and add more broth as needed.
- Once the beans are soft and cooked, add the carrots and fire roasted tomatoes to the broth and cook for an additional 30 minutes or until the carrots are tender.
- Serve with fresh Parmesan cheese and chopped parsley as a garnish and, of course, crunchy bread, corn bread, or you can serve it over rice as well.
Notes
- You can change up the meat to add different flavors, such as ham, chicken, roast beef, etc.
- It’s important to add the tomatoes after the long simmer as the acid can work to prevent the other vegetables from softening, and they can turn to mush if added too early.
- Why add vinegar? Vinegar helps break down the beans and make them more easily digestible. It also adds flavor and brightness.
- If you choose to soak your beans overnight, add 1 less cup of broth.
- You can also easily make this in a crock pot or Instant Pot. Just make sure to cook the meat and garlic first, then add everything in the same order as above. Cook on high for 6-7 hours.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
22g
(7%)
Protein
17g
(34%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
53mg
(18%)
Sodium
1847mg
(77%)
Potassium
681mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
3228IU
(65%)
Vitamin C
4mg
(4%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 1847mg | 77% |
| Potassium | 681mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3228IU | 65% |
| Vitamin C | 4mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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