This 15-bean soup is a rich blend of beans, lentils, onions, celery, carrots, and smoked sausage, all simmered in a flavorful broth with smoked paprika, chili powder, and thyme. Packed with vibrant colors and nourishing vegetables, it’s the perfect bowl to warm both your body and soul.
INGREDIENTS
- 10 oz 15-bean soup mix
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 ribs celery, chopped
- 1 lb smoked sausage, sliced
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground chili powder
- 1 tsp dried thyme
- 1 tsp dried marjoram or oregano
- ¼ tsp ground cayenne pepper
- 6 cups low-sodium chicken or vegetable broth
- 1 (15 oz) can fire-roasted diced tomatoes
- 4 carrots, peeled and chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Rinse the beans in a colander, discarding any debris. Place them in a large pot with cold water, cover, and soak overnight or for at least 8 hours. Drain and rinse again.
- In a large Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Add the onion, celery, and smoked sausage, cooking until the onions and celery soften and the sausage browns.
- Lower the heat to medium and stir in the garlic, smoked paprika, chili powder, thyme, marjoram (or oregano), and cayenne pepper. Cook for 1 minute, stirring frequently. Add another tablespoon of olive oil if needed.
- Add the soaked beans, chicken broth, fire-roasted tomatoes, carrots, and bay leaf. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to a simmer and cook until the beans and carrots are tender. Season with kosher salt and black pepper to taste. Remove the bay leaf before serving.
NOTES
- Advance preparation is necessary, as the beans need to soak overnight.
- The 15-bean soup mix is found in the dried beans aisle of most grocery stores. You only need half the bag; save the rest for a future batch. Discard the included flavor packet and use your own spices.
- For added color, peel the carrots to highlight their vibrant orange hue.
- If you don’t have marjoram, oregano can be used as a substitute. However, marjoram’s mild, sweet, and citrusy flavor is worth trying if you haven’t already.
- Remember to remove the bay leaf before serving due to its sharp edges.
NUTRITION (PER SERVING)
- Calories: 265 kcal
- Carbohydrates: 11g
- Protein: 12g
- Fat: 20g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 575mg
- Potassium: 491mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 5524 IU
- Vitamin C: 8mg
- Calcium: 41mg
- Iron: 2mg
