0.0 from 0 votes
Easy 15 Bean Soup Recipe with Sausage
This 15 bean soup recipe with sausage is easy to make and packed with goodness. The colorful beans are simmered with herbs, sausage, and potatoes until thickened, tender, and delicious. The soup is topped with fresh parmesan cheese and herbs. It’s addicting, and so cozy. Be prepared to fall in love with this deeply satisfying soup you’ll want to make as we transition into cooler weather.
Prep Time
8 hrs 15 mins
Cook Time
2 hrs 15 mins
Total Time
10 hrs 55 mins
Servings: 8 Servings
Course:
Soup
Ingredients
- 20 oz package 15 bean soup spice packet discarded
- 1 lb hot ground sausage
- cup chopped carrots
- 1 onion chopped
- 5 garlic cloves minced
- 3 celery chopped
- 1 russet potato peeled and chopped
- salt and pepper
- 1 teaspoon smoked paprika
- 1 sprig fresh rosemary chopped
- 8 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 16 oz can diced tomatoes
Garnish
- parsley
- parmesan
Instructions
- Place the beans in a colander and rinse well with cold water. Pick through the beans removing any debris.
- Place the beans in a large bowl the night before you plan on making the soup then add water until about 2-3 inches over the beans. Add a generous pinch of salt to the water and stir. Let sit for 8 hours or overnight.
- In a large pot add the spicy sausage over medium heat. Break apart with a spatula and cook until the meat is no longer pink. About 5-7 minutes. Toss the sausage and continue to break apart as it cooks. Once done drain in a strainer and set aside.
- In the same pot with the pan drippings and left over oil add the carrots, onion, garlic, celery, and potatoes. Top with salt and pepper, smoked paprika, and rosemary. Toss to combine. Add chicken broth.
- Bring the soup to a simmer and cook for 1 ½ to 2 hours or until beans are tender. Add the apple cider vinegar and diced tomatoes and simmer for an additional 30 minutes. Serve with fresh parsley and parmesan cheese.
Cup of Yum