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15 Bean Soup with Kielbasa sausage slices in a white soup bowl topped with homemade croutons.
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5 from 12 votes

15 Bean Soup With Kielbasa Sausage (Freezer Friendly)

This 15 Bean Soup is sure to fill you up! Not only is it hearty and delicious, but it's also really easy to make even the moist novice cook can make this recipe.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Hearty soup, Main Course
Cuisine: American
Servings: 16
Calories: 381kcal

Ingredients

  • 20 ounces 15 bean soup mixture discard the seasoning packet
  • 4 Tablespoons olive oil
  • 2 large yellow onions dices
  • 6 ribs celery chopped
  • 2 pounds Smoked sausage like kielbasa cut in slices
  • 4 garlic cloves minced
  • 4 teaspoons smoked paprika
  • 2 teaspoons ground chili powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teapoon red pepper flakes
  • 12 cups Chicken broth low-sodium (3 quarts)
  • 30 ounce Fire roasted tomatoes 2(15 ounce) cans
  • 8 Carrots peeled and chopped
  • 2 Bay leaves
  • Kosher salt and Ground Black Pepper to taste

Instructions

For the beans:

  • Add the beans to a colander and rinse in cold water.
    Sort through the beans discarding any debris.
  • Place the beans in a large pot of water and let soak overnight or at least 8 hours.
  • Drain and rinse again. Set aside.

For the soup:

  • Add 4 Tablespoons olive oil to a large Dutch oven or soup over medium-high heat.
    Add the onions, celery, and carrots. Cook until the vegetables are soft, about 4 minutes.
  • Reduce the heat to low and add the fire roasted tomatoes, garlic, paprika, chili powder, thyme, oregano, bay leaves, and red pepper flakes.
    Cook for 1 minutes while stirring constantly.
  • Add the smoked sausage, beans, and chicken broth.
  • Increase the heat to medium high and bring the pot to a low boil.
  • Reduce and simmer until the beans are beans are tender. Season with Kosher salt and freshly ground black pepper to taste.
  • Remove the bay leaves before serving as they have sharp edges and shouldn't be eaten.

Notes

STORAGE:
  • Store leftovers in an airtight container in the fridge for up to e days. 
  • Freeze this soup in a freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stove top or in the microwave. 
VARIATIONS:
    • You may substitute the smoked sausage with ham hocks, ham shanks, and ham bones. But this will mean that it will be necessary to simmer longer. Add the ham with the chicken broth. After about 2 hours remove the ham and remove any meat that is on the bone. Return the meat to the soup. 
    • For a milder less pungent flavor, use dried marjoram instead of the oregano.
    • For a vegan 15 bean soup recipe, use vegetable broth and omit the sausage.
    • You may also want to add an additional can of beans or some chopped kale or spinach for added protein.
    • Add more vegetables, you can add any additional vegetables that your family enjoys such as zucchini, green beans, or broccoli.
    • If you're a pasta lover, add some ditalini or small shell pasta to the soup. Cook the pasta first so that you don't make the soup too thick.
    • Make this soup spicy by adding additional cayenne pepper, red pepper flakes, or even jalapenos.
    • You may substitute the smoked sausage with ham hocks, ham shanks, ham bones, or even smoked turkey legs if you prefer.
 

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 1262mg | Potassium: 732mg | Fiber: 11g | Sugar: 6g | Vitamin A: 5662IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 4mg