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If you’re craving a hearty, flavorful meal that feels like a warm hug on a chilly day, look no further than the 15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe. This dish is a marvelous symphony of textures and bold flavors—from the smoky and spicy Andouille sausage to the rich, fire-kissed tomatoes that brighten every spoonful. Whether it’s for a family dinner or meal prep to savor all week, this soup is the kind of soul-satisfying comfort that’s both nourishing and utterly delicious.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential—it’s the perfect balance of savory, smoky, and tender that builds the character of the soup. Together, they create a stew bursting with depth and wholesome goodness.
- 15 Bean Soup Mix (1 pound): The heart of the dish, offering a variety of textures and earthy flavors.
- Chicken Andouille Sausage (1 pound): Adds a spicy, smoky kick that elevates the soup.
- Carrots (1 cup, peeled and diced): Bring subtle sweetness and a tender bite.
- Fire-Roasted Tomatoes (1 15-ounce can, with juice): Layer in rich, smoky tomato flavor and a bit of acidity to balance the soup.
- Onion Powder (1 tablespoon) or yellow onion (1 medium, diced): Adds a gentle savory base to the broth.
- Minced Garlic (1 tablespoon): Offers fragrant warmth and depth.
- Chicken Broth (8 cups, or up to 10 cups): The liquid backbone that ties everything together.
- Bay Leaf (1): Infuses a subtle herbal note.
- Celery Seed (1 tablespoon) or celery ribs (2, diced): Adds an aromatic, slightly peppery flavor.
- Smoked Paprika (2 teaspoons): Brings a beautiful smoky undertone to echo the sausage’s flavor.
- Ground Cumin (1 teaspoon): Warms up the dish with earthy complexity.
- Dried Thyme (½ teaspoon): Contributes a subtle herbaceous touch.
- Black Pepper (¼ teaspoon): For a gentle peppery bite.
- Red Wine Vinegar (1 tablespoon): Adds a bright acidity to lift the layers of flavor.
- Salt (to taste): Essential for bringing out all the flavors.
- Fresh Parmesan (for serving): A cheesy, salty finishing touch that melts perfectly on warm soup.
- Fresh Parsley (chopped, for serving): Adds fresh color and brightness.
- Crunchy Bread (optional): Perfect for dipping and making every bite even more satisfying.
How to Make 15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe
Step 1: Sear the Sausage
Start by heating a quick swirl of olive oil in a Dutch oven or large soup pot over medium heat. Once hot, add the diced Andouille sausage and toss it around so every piece gets coated in that lovely oil. Cook the sausage until it’s deliciously browned on all sides. This step builds the base flavor and brings out the sausage’s smoky richness. When done, scoop the sausage out and set aside to use later.
Step 2: Sauté the Garlic
Add a little more oil if the pot looks dry, then toss in the minced garlic. Stir it gently and cook until it releases its fragrant aroma—about a minute—but be careful not to let it brown or burn, or it could get bitter. This step infuses the soup with that warm, inviting garlic scent that’ll make your kitchen smell divine.
Step 3: Deglaze the Pot
Pour in about half a cup of chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These bits are flavor gold and will enrich the broth with the sausage’s essence and those caramelized garlic notes.
Step 4: Add Main Ingredients and Spices
Pour in the remaining broth, then add the 15-bean mix, browned sausage, bay leaf, onion powder (or fresh onion if using), celery seed (or diced celery), smoked paprika, cumin, thyme, and black pepper. Stir everything together, then bring the pot to a gentle boil. The beans will begin to soak up all the flavors during slow cooking, so this is a crucial stage for building depth.
Step 5: Simmer Low and Slow
Reduce the heat to low. Cover the pot loosely with the lid to allow steam to escape and let the soup simmer gently for 4 to 5 hours. Be patient during this step—check occasionally, stir, and add extra broth if you want a soupier consistency. The slow simmer softens the beans perfectly and marries all the flavors into a rich, comforting stew that’s worth the wait.
Step 6: Final Touches
Once the beans are tender and creamy, stir in the diced carrots and the fire-roasted tomatoes, including their juices. Let everything cook together for another 30 minutes until the carrots become perfectly tender. This final simmer adds a fresh texture and vibrant color, rounding out the dish beautifully.
Step 7: Finish with Vinegar and Serve
Just before serving, stir in the red wine vinegar to brighten the soup and balance the hearty flavors. Taste and adjust salt as needed. Ladle the soup into bowls, sprinkle with freshly grated Parmesan and chopped parsley, and don’t forget a side of crunchy bread to dip for a truly soul-warming meal.
How to Serve 15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe
Garnishes
Fresh Parmesan cheese and chopped parsley aren’t just pretty accents—they add a salty creaminess and fresh herbaceous brightness that contrasts wonderfully with the smoky, earthy soup. You can’t go wrong with these simple garnishes that bring every bowl to life.
Side Dishes
While the soup is filling on its own, pairing it with crunchy bread or classic corn bread is a game-changer. The bread soaks up the flavorful broth and adds delightful texture. Alternatively, serving the soup over a scoop of steamed rice offers a comforting carb boost that makes the meal extra satisfying.
Creative Ways to Present
For a fun twist, try serving this soup in bread bowls for an edible container that’s as tasty as it is charming. You could also offer optional toppings like a dollop of sour cream or a sprinkle of crispy fried onions to add layers of texture and flavor. This versatility makes the 15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the fridge for up to 4 days. Make sure to transfer leftovers to an airtight container once cooled, so it stays flavorful and fresh. The beans will continue to soak up the broth overnight, making leftovers even tastier.
Freezing
If you want to keep this a meal ready for future busy days, it freezes wonderfully. Use freezer-safe containers or heavy-duty bags and leave some space for expansion. Freeze for up to 3 months for best flavor, then thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, and adding a splash of broth or water if it’s too thick. Microwave reheating is also fine in a microwave-safe bowl, but stirring halfway through helps maintain an even temperature and texture.
FAQs
Do I need to soak the beans overnight?
The beauty of this recipe is that the beans cook low and slow for several hours, so there’s no need for soaking beforehand. The long simmer time softens the beans perfectly without extra prep.
Can I use different sausage types?
Absolutely! While Andouille sausage gives that signature smoky spice, you can substitute with kielbasa, smoked chorizo, or even a milder sausage if you prefer. Just remember to adjust the seasoning accordingly.
What if I want a vegetarian version?
You can skip the sausage and use vegetable broth instead of chicken broth. Adding smoked paprika and perhaps some liquid smoke can help recreate that smoky flavor without meat.
Is there a way to speed up cooking time?
Using a pressure cooker can drastically reduce cooking time while still developing deep flavors. Just be sure to follow your cooker’s instructions for dried beans and sausage mixtures.
How spicy is this soup?
The spice level really depends on the Andouille sausage you choose. Typically, this sausage has a moderate heat level, but if you prefer milder or hotter, pick your sausage accordingly or adjust the smoked paprika to taste.
Final Thoughts
This 15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe is a heartfelt embrace in a bowl—nourishing, flavorful, and wonderfully satisfying. It’s perfect for cozy evenings, batch cooking, or whenever you crave a comforting bowl of home-cooked goodness. I’m confident once you try it, it’ll become a staple in your kitchen too. So go ahead, gather those simple ingredients and let this soup work its magic for you and your loved ones!
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15 Bean Soup with Andouille Sausage and Fire-Roasted Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty 15 Bean Soup recipe is a flavorful and comforting dish slow-simmered to perfection. It combines a rich mix of beans with savory chicken andouille sausage, fire-roasted tomatoes, and an aromatic blend of spices. Perfect for a cozy meal, this soup is garnished with fresh Parmesan and parsley and pairs wonderfully with crunchy bread or cornbread for dipping.
Ingredients
Main 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 juice
- 8 cups chicken broth (or 9–10 cups if you prefer more broth)
- 1 bay leaf
- Salt, to taste
Spices & Aromatics
- 1 tablespoon onion powder (or 1 medium yellow onion, diced)
- 1 tablespoon minced garlic
- 1 tablespoon celery seed (or 2 ribs 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
For Serving
- Fresh Parmesan cheese
- Fresh parsley, chopped
- Crunchy bread, cornbread, or cooked rice (optional, for serving)
Instructions
- Heat oil and brown sausage: Add a quick swirl of olive oil to a Dutch oven or large soup pot and heat over medium heat. Once hot, add the diced andouille sausage and toss to coat. Cook until browned, then remove the sausage to a bowl and set aside.
- Sauté garlic: Add a little more oil to the pot if needed, then add the minced garlic. Cook until fragrant but not browned, about 1 minute.
- Deglaze the pot: Pour in half a cup of the chicken broth and use a wooden spoon to scrape all the browned bits off the bottom of the pot. These bits add deep flavor to the soup.
- Add remaining ingredients: Add the rest of the broth, soaked 15 bean mix, browned sausage, bay leaf, onion powder (or diced onion), celery seed (or diced celery), smoked paprika, cumin, dried thyme, and black pepper to the pot. Stir to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover the pot with a lid slightly vented and let the soup simmer gently for 4 to 5 hours. Stir occasionally and add more broth or water as needed to keep the beans submerged.
- Add vegetables: When the beans are tender, stir in the diced carrots and fire-roasted tomatoes with their juice. Continue to cook for an additional 30 minutes, or until the carrots are soft.
- Finish and serve: Remove the bay leaf, stir in the red wine vinegar, and adjust salt to taste. Serve hot, garnished with fresh Parmesan cheese and chopped parsley. Accompany with crunchy bread, cornbread, or serve over rice if desired.
Notes
- Soak the beans overnight or at least 8 hours before cooking to reduce cooking time and improve digestibility.
- If you don’t have andouille sausage, smoked sausage or kielbasa work well as substitutes.
- The soup thickens as it simmers. Add more broth or water if you prefer a thinner consistency.
- This soup freezes well. Store leftovers in airtight containers for up to 3 months.
- For vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
