Sausage 15 Bean Soup is a hearty, satisfying dinner that is perfect for the cold months of the year. Budget-friendly and easy to prepare, this easy recipe makes a big pot of soup, ideal for feeding large families or having leftovers.
Have you ever seen those bags of dry beans in the grocery store that include a whopping 12-16 different types of beans?
Well, I located a 15-bean soup mix next to the dry beans and lentils and thought it would be the perfect opportunity to do some experimenting.
A soup lover to my core and a huge fan of beans, I just knew I was in for a real treat.
Adding meat like sausage to a bean soup really enhances the experience. The richness of flavor and satiating aspect of protein makes for a belly-pleasing soup that the whole family can enjoy.
This versatile recipe can be adapted to include all sorts of vegetables and animal proteins.
Many people like to add a leftover ham bone with any leftover ham or ham hocks to bean soups. I also love the idea of adding bone-in chicken pieces to get a tremendous amount of flavor (and collagen) from the bones in addition to tender, fall-off-the-bone chicken.
The best part about this recipe in addition to its flavor is the boost of protein and dietary fiber. This combination makes for a very filling meal so that you’ll stay full for hours after eating it.
Just remember, the beans need to be soaked for at least 6 hours before cooking, so be sure to give yourself plenty of time to allow the beans to pre-soak.
Let’s dive into the details of the ingredients for 15-bean soup! Everything can be found at most major grocery stores.
Ingredients for Sausage 15 Bean Soup:
15-Bean Soup Mix: The star of 15-bean soup is 15-bean soup mix. We need a 1-pound bag of mixed beans.
Depending on what your grocery store carries, you may end up with a 12-bean soup or a 16-bean soup. It’s totally fine if the mix doesn’t include 15 beans exactly. Just be sure to use 1 pound of dry beans and you’re good to go!
My mix includes great northern beans, pinto beans, baby lima beans, large lima beans, navy beans, green split peas, yellow split peas, black eyed peas, kidney beans, cranberry beans, garbanzo, black beans, and more.
If you want to replace the mix with all dry black beans, dry garbanzo beans, kidney beans, pink beans, etc., feel free to do so!
Sausage: Pick up 10 ounces of pre-cooked sausage links. For this recipe, I used boar and beef sausage which had a slight kick to it, adding a touch of spice to the soup and a whole lot of richness.
Be sure to choose a sausage you love because the flavor of the sausage is what makes the biggest impact on the flavor of the soup.
Italian sausage is always a great option, as is any type of chicken sausage.
Avocado Oil: Used to sauté the vegetables, we need a high-temperature cooking oil like avocado oil. I prefer cooking with avocado oil over olive oil because it has a higher smoke point than olive oil.
Vegetables: Onion, garlic, carrots, and bell pepper are my veggies of choice here. You can add in your favorite vegetables! Broccoli, cauliflower, tomatoes, and baby spinach are all great optional additions.
Chicken Broth: Used to cook the beans and as the broth for the soup, we need 6 cups of chicken stock, vegetable broth, vegetable stock, or beef broth. You can also use water and chicken bouillon if you’d prefer.
Seasonings: Bay leaf, dried parsley, dried oregano, paprika, salt and black pepper. This simple combination of seasonings adds some herby flavor.
Use Italian seasoning instead of the individual dried herbs if you’d like. Some soup mixes come with a seasoning packet, so feel free to use that as well.
Looking for ways you can customize your bean soup? Here are some ideas.
Optional Additions:
- 5 ounces baby spinach
- 4 to 6 slices thick-cut bacon, chopped
- 1 to 2 pounds boneless skinless chicken thighs or 3 pounds bone-in chicken pieces
- 1 to 2 teaspoons chili powder
- 1 to 2 tablespoons lemon juice
- 2 to 3 cups leftover holiday ham, chopped
Now that we’ve discussed all the basic ingredients, let’s make this hearty soup.
How to Make Sausage 15-Bean Soup:
Before you’re ready to make the soup, allot yourself some time to soak the beans. The beans need to soak for at least 6 hours, but I recommend soaking them overnight for the best results.
Pour the dry bean mix into a large saucepan and cover with at least 2 inches of cold water. Note: If your bean soup mix comes with a spice packet, remove it before soaking the beans. You can use this spice packet, save it for a different recipe, or toss it. I toss it.
Soak the beans overnight, or 6 hours at a minimum. Drain the beans into a colander and rinse them with cool water to get rid of any unwanted debris. You can also pick out any damaged beans if you’d like. Set the beans aside in the colander until ready to use.
Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven or a stock pot over medium-high heat.
Add the chopped onion and sauté, stirring occasionally, until the onion begins to turn brown, about 10 minutes.
Add in the chopped sausage links and minced garlic and stir well. Continue cooking until the garlic is fragrant and the sausage starts to sweat, about 5 minutes.
Stir in the remaining ingredients (chopped carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper).
Cover the pot with a lid and bring it to a full boil.
Reduce the heat to low and cook, stirring occasionally, until the beans reach your desired level of tenderness, about 1.5 to 2 hours. For tender beans, cook for the full two hours, or even longer depending on your preference.
Serve sausage bean soup in big bowls with crusty bread or cornbread for a comforting meal!
Store leftover soup in an airtight container in the refrigerator for up to 1 week. You can also freeze soups double bagged in large zip lock bags for up to 3 months.
If you prefer cooking in a pressure cooker or slow cooker, this recipe can easily be made in either one.
For all my sausage lovers and fans of beans, this simple and affordable meal is a must make! With so many options to change up the recipe, I suspect it will become a household staple during the cold months of the year.
This comforting soup is a great option for those who love all bean varieties and hearty meals.
If you’re looking for more healthy soup recipes, also try out these reader favorites!
More Healthy Soup Recipes:
- Immunity-Boosting Turmeric Chicken Soup
- Hearty Ground Turkey Soup with Vegetables
- Curry Ground Turkey Cabbage Soup
- Crock Pot Curry Lentil Soup
- Cabbage Roll Soup
- Crock Pot Steak and Potato Soup
Experience the joy of 15 beans in every spoonful.
Equipment
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 10 ounces pre-cooked sausage links, chopped or sliced*
- 2 large carrots, chopped
- 1 red bell pepper, chopped
- 1 package 15-bean soup mix
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp black pepper, to taste
Instructions
- Soak the beans in water overnight, or for a minimum of 6 hours. Drain the beans into a colander and rinse them with cool water to get rid of any unwanted debris. Set the beans aside in the colander until ready to use.
- Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven or a stock pot over medium-high heat.
- Add the chopped onion and sauté, stirring occasionally, until the onion begins to turn brown, about 10 minutes.
- Add in the chopped sausage links and minced garlic and stir well. Continue cooking until the garlic is fragrant and the sausage starts to sweat, about 5 minutes.
- Stir in the remaining ingredients (chopped carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper). Cover and bring the pot to a full boil. Reduce the heat to low and cook, stirring occasionally, until the beans reach your desired level of tenderness, about 1.5 to 2 hours. For tender beans, cook for the full two hours, or even longer depending on your preference.
- Serve sausage bean soup in big bowls with crusty bread or cornbread for a comforting meal!
Notes
Nutrition
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Martha
Thursday 25th of January 2024
Thank you for this recipe. I only used white navy beans and split peas, smoked sausage and added various vegetables and spices I had on hand. Also made homemade corn bread. It’s still cold in Texas so this will hit the spot in the evenings. Yum!!
Julia
Friday 26th of January 2024
I love hearing that, Martha! I'm thrilled to hear it turned out well with navy beans and split peas - sounds wonderful! Also, smoked sausage must have been amazing! Thanks so much for sharing your experience! xoxo