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
Scale
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.
