Sausage 15-Bean Soup Recipe

Easy 15-Bean Soup with hearty sausage and vegetables for a satisfying supper! This inexpensive meal is excellent for winter.

– ▢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


Leave the beans in water overnight or for at least 6 hours. Drain the beans in a colander and rinse with cool water to remove debris.

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 Keep the beans in the colander until use. Medium-high heat the avocado oil in a big thick-bottomed Dutch oven or stock pot.

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Stir occasionally as you sauté the chopped onion for 10 minutes until it turns golden. Add minced garlic and sliced sausage links and stir.

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It should take around five minutes for the garlic to become fragrant and for the sausage to begin to sweat.

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Add the diced carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, dried oregano, paprika, sea salt, and black pepper. 

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Cover and boil the pot. Turn the heat down to low and stir occasionally until the beans are cooked, 1.5 to 2 hours. Cook beans for two hours or longer for tenderness.

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Big bowls of sausage bean soup with crusty bread or cornbread make a warming dinner!

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Also See

Moo Shu Chicken Bowls Recipe