15-Bean Soup with Sausage

5 from 3 votes

Thick, smoky, and satisfying, this 15 bean soup with sausage is the perfect meal for a chilly day!

Course Dinner, Lunch

Cuisine American, Southern

Keyword 15 bean soup, 15 bean soup recipe

Prep Time 15

Cook Time 2 30

Soaking Time 8

Total Time 10 45

Servings people

Calories 251kcal

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

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.

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.

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).