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.

We are a bean loving family! If you love beans as much as we do, you must try my baked beans, crockpot cowboy beans, black-eyed pea soup, and black bean and corn salad.
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 Hurst 15 bean.
• 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.