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15 BEAN SOUP

Introduction:
Warm your soul with a hearty bowl of 15 Bean Soup, a comforting dish packed with beans, vegetables, and savory smoked sausage in a flavorful broth. This American classic is the epitome of comfort food, perfect for chilly days or whenever you crave a wholesome and satisfying meal. Paired with a batch of corn muffins, this soup is sure to elevate your dining experience and make life just a little bit tastier.

What is 15 Bean Soup?
15 Bean Soup is a hearty and nutritious dish made with a blend of dried beans, including kidney beans, black beans, navy beans, pinto beans, and more. Slow-cooked with aromatic vegetables, herbs, and spices, this soup boasts a rich and complex flavor profile that will keep you coming back for more.

Ingredients:

  • 10 ounces 15 bean soup mixture
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 ribs celery, chopped
  • 1 lb. smoked sausage, cut in slices
  • 2 cloves garlic, minced
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground chili powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram or dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 6 cups low sodium chicken broth or vegetable broth
  • 1 15-ounce can fire-roasted diced tomatoes
  • 4 carrots, peeled and chopped
  • 1 bay leaf
  • Kosher salt and fresh ground black pepper, to taste

Instructions:

  1. Rinse the beans in a colander under cold water, sorting through them to discard any debris. Place the beans in a large pot of cold water and soak overnight or for at least 8 hours. Drain and rinse again before using.
  2. In a large Dutch oven over medium-high heat, heat olive oil. Add diced onions, chopped celery, and sliced smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
  3. Reduce the heat to low and add minced garlic, smoked paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook for 1 minute, stirring constantly. Add more olive oil if needed.
  4. Add the soaked beans, chicken broth, fire-roasted tomatoes, chopped carrots, and bay leaf to the Dutch oven. Increase the heat to medium-high and bring the pot to a low boil.
  5. Reduce the heat and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving.
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Notes:

  • To save time, you can use canned beans instead of dried beans. Simply rinse and drain them before adding to the soup.
  • For added flavor, you can use ham hocks, ham shanks, or ham bones instead of smoked sausage. Adjust the cooking time accordingly and remove any tender bits of ham before serving.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.