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Thick, smoky, and satisfying, this 15 bean soup with sausage is the perfect meal for a chilly day! The easy dinner can be prepared in a Dutch oven on the stovetop or in the slow cooker.
Table of Contents
There’s nothing more cozy than a warm bowl of hearty soup. Whether you prefer a vegetarian bean soup or a 15-bean soup loaded with flavorful, spicy sausage, this simple recipe can be tailored to any diet and comes together with minimal effort!
I love to start a pot simmering on the stovetop on a Sunday afternoon so that it’s ready in time for supper, but you can also leave it in your Crock Pot all day to slowly cook while you head to the office. No matter how you prepare it, this is truly the best 15 bean soup recipe that you will ever taste!
What is 15 bean soup made of?
A package of 15-bean soup mix typically includes 15 of these bean varieties: northern, pintos, large lima, yelloweye, garbanzo, baby lima, green split, kidney, cranberry, small white, pink, small red, yellow split peas, lentil, navy beans, white kidney, and black bean. There is also a seasoning packet included in the bag, but you do not need it for this recipe. Hurst’s hambeens is the brand that I typically use, but any similar variety will work.
Do you have to soak 15 beans before cooking?
No, it’s not absolutely necessary to soak the beans first; however, it’s definitely my preference. Soaking dried beans overnight reduces the required cooking time significantly. The texture of the cooked beans is also best after soaking, with fewer that split open and burst.
How to Quick Soak Beans
If you don’t have time to soak the beans in advance, you can rinse them, place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil the beans, uncovered, for 5 minutes. Remove the pot from the heat, and then let the beans soak in the hot water for 1 hour. Drain the beans in a colander, rinse them under cold water, and proceed with the recipe.
Is 15 bean soup good for you?
Yes! Especially if you use lean pork sausage, turkey sausage, or omit the sausage altogether, this soup is loaded with protein, fiber, and vegetables for a wholesome and healthy one pot meal! Each serving has about 250 calories, 24 grams of carbohydrates, 14 grams of protein, 6 grams of fiber, and 11 grams of fat.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of our favorite southern 15 bean soup recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- 15-bean soup mix: this dried bean mix includes a seasoning packet, which you can discard. Feel free to sub with different types of beans, if you prefer just pinto beans, red beans, cranberry beans, or split peas, for example.
- Spicy pork sausage: substitute with mild pork sausage, smoked sausage (such as kielbasa), diced ham, turkey sausage, Italian sausage, or ground beef.
- Carrots, celery, onion, and garlic: fresh veggies that create a flavorful, savory base for the soup.
- Chicken broth: I prefer chicken broth, but you can substitute with vegetable broth as well. For a real treat, use homemade chicken broth! Low sodium broth is a great option if you’re watching your sodium intake.
- Kosher salt and ground black pepper: to enhance the other flavors in the soup.
- Petite-diced tomatoes with basil, garlic, and oregano: add extra flavor and nutrients to bulk up the soup.
- Bay leaves: give the soup an earthy depth of flavor.
How to Make 15 Bean Soup
I’ve shown the stove top Dutch oven method here, and I’ve also included Crock Pot directions below. The complete step-by-step instructions are in the recipe card at the bottom of the post, but here’s the quick version:
- Soak the beans overnight.
- Brown the sausage.
- Sauté the veggies in the sausage drippings.
- Stir in the remaining ingredients.
- Simmer for about 2 hours, or until the beans are tender.
- Remove the bay leaves, ladle into bowls, and garnish with chopped fresh herbs.
How to Thicken Bean Soup
For a thicker soup, mash or puree some of the beans at the end of cooking. You can do this with a potato masher, with the back of a spoon, or with an immersion blender. The pureed beans will add texture to the dish and thicken the soup. Just be careful not to puree all of the soup! Another easy way to thicken the soup is to simmer the pot with the lid off until it reduces.
Serving Suggestions
Here are a few simple options to eat with the bean soup:
- 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- Southern Cornbread, Cake Mix Cornbread, Pumpkin Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Mexican Cornbread, Honey Cornbread or Cornbread Muffins
- Pumpkin Bread, Pumpkin Muffins, Cranberry Muffins, or Apple Muffins
- Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
- No-Knead Bread
- 3-Ingredient Beer Bread
- 3-Ingredient Sour Cream Muffins
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, Fall Salad with Maple Balsamic Dressing, House Salad with Candied Pecans
Preparation and Storage
Store the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks, and even tastes better the next day!
How to Freeze
This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the soup to cool to room temperature. Stored in an airtight container, the soup will keep in the freezer for up to 3 months.
How to Reheat
Place the bean soup in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes. Add extra broth, as necessary, to thin to the desired consistency.
Recipe Variations
- If you prefer a canned bean soup, try this easy ham and bean soup, or this sausage and bean soup.
- Instead of the spicy pork sausage, sub with mild pork sausage, turkey sausage, Italian sausage, smoked sausage (such as kielbasa), or just about any other sausage.
- 15 Bean Soup with Ham: here’s my favorite recipe with ham, which is a great way to take advantage of leftover ham from a holiday meal. You can also use a smoked ham hock or a leftover ham bone.
- For extra veggies, add fresh spinach at the very end or kale when there’s about 10 minutes left so that it has time to wilt in the hot soup.
- For a vegetarian 15 bean soup, use vegetable broth instead of chicken broth. Omit the sausage, and saute the vegetables in olive oil. Add an extra ½ cup of dried beans. It will still be delicious! Season with cumin, paprika, Cajun seasoning, salt, pepper, or other spices to add extra flavor to your liking.
- Spicy: add a dash of cayenne or garnish with crushed red pepper flakes for an even spicier soup.
- Add a splash of apple cider vinegar or fresh lemon juice at the end for a bright, acidic finishing touch.
Tips for the Best 15 Bean Soup Recipe
- If possible, make this soup 1-2 days in advance. It just gets better as it sits in the refrigerator, and it will thicken up a lot as it cools!
- Garnish with fresh herbs or add extra herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, cilantro, and rosemary. A dollop of sour cream, a spoonful of chow-chow, or a sprinkling of Parmesan cheese is also a nice finishing touch.
- Stir the pot occasionally while the beans cook. This will help to break down them down a bit, distribute the starches, and prevent sticking.
- The total amount of salt necessary will depend on the saltiness of your broth, and on your personal preference. Just taste and season as you go!
- Adjust the total cooking time to suit your preferences and your desired tenderness. While 2 hours should be sufficient to soften the beans, you can certainly let them go a bit longer if you like really broken-down, creamy beans (or remove them from the heat after about 90 minutes for a firmer texture).
More Bean Soup Recipes to Try
Bean Soup {Stovetop + Slow Cooker}
10 hrs 45 mins
Sausage and Bean Soup
1 hr 15 mins
Ham and Bean Soup {Quick and Easy!}
1 hr 30 mins
15-Bean Soup with Sausage
Ingredients
- 2 cups dried 15-bean soup mix (seasoning packet discarded), beans picked over and rinsed
- 1 lb. hot bulk pork sausage (or sub with mild pork sausage)
- 4 carrots, peeled and diced
- 4 celery ribs, diced
- 1 large onion, diced
- 1 tablespoon minced or grated garlic (about 3 large cloves)
- 8 cups chicken broth
- ½ teaspoon kosher salt, plus more to taste
- Ground black pepper, to taste
- 1 (14.5 ounce) can petite diced tomatoes with basil, garlic, and oregano, not drained
- 2 bay leaves
- Optional garnish: chopped fresh parsley or other herbs
Instructions
STOVETOP:
- Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
- Brown the sausage in a large stock pot or Dutch oven over medium-high heat until no longer pink. Use a wooden spoon to break up the meat as it cooks. With a slotted spoon, remove the sausage to a paper towel-lined plate; reserve the drippings in the pot.
- Saute carrots, celery, onion, and garlic in the sausage drippings until starting to soften, about 8-10 minutes.
- Stir in the drained beans, broth, salt, pepper, tomatoes, bay leaves, and cooked sausage. Bring to a boil; cover; reduce heat to low, and simmer (covered) for about 2 hours, or until the beans and vegetables are tender. Discard bay leaves. Taste and season with additional salt and pepper, if desired. Ladle into bowls, garnish with fresh herbs, and serve.
SLOW COOKER:
- Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
- Transfer soaked beans to slow cooker insert.
- Brown the sausage in a large skillet or Dutch oven over medium-high heat until no longer pink. Use a wooden spoon to break up the meat as it cooks. With a slotted spoon, remove the sausage to a paper towel-lined plate; reserve the drippings in the pan.
- Saute carrots, celery, onion, and garlic in the sausage drippings until starting to soften, about 8-10 minutes. Transfer vegetables to the slow cooker.
- To the slow cooker, add the broth, cooked sausage, salt, pepper, tomatoes, and bay leaves. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until the beans and vegetables are tender. Discard bay leaves. Taste and season with additional salt and pepper, if desired. Ladle into bowls, garnish with fresh herbs, and serve.
Notes
- If possible, make this soup 1-2 days in advance. It just gets better as it sits in the refrigerator, and it will thicken up a lot as it cools!
- Garnish with fresh herbs or add extra herbs and seasoning to the pot. Good options include parsley, thyme, oregano, basil, cilantro, and rosemary. A dollop of sour cream, a spoonful of chow-chow, or a sprinkling of Parmesan cheese is also a nice finishing touch.
- Stir the pot occasionally while the beans cook. This will help to break down them down a bit, distribute the starches, and prevent sticking.
- The total amount of salt necessary will depend on the saltiness of your broth, and on your personal preference. Just taste and season as you go!
- Adjust the total cooking time to suit your preferences and your desired tenderness. While 2 hours should be sufficient to soften the beans, you can certainly let them go a bit longer if you like really broken-down, creamy beans (or remove them from the heat after about 90 minutes for a firmer texture).
