Ingredients:
- 10 ounces 15 bean soup mixture
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 ribs celery, chopped
- 1 lb. smoked sausage, sliced
- 2 cloves garlic, minced
- 2 teaspoon smoked paprika
- 1 teaspoon ground chili powder
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram or oregano
- ¼ teaspoon ground cayenne pepper
- 6 cups low sodium chicken broth
- 1 (15 ounce) can fire-roasted tomatoes
- 4 carrots, peeled and chopped
- 1 bay leaf
- Kosher salt and fresh ground black pepper to taste
Preparation:
Start by rinsing the 15 bean soup mixture under cold water in a colander, sorting through to remove any debris. Place the beans in a large pot, cover with cold water, and soak overnight or for at least 8 hours. Drain and rinse again.
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced yellow onion, chopped celery, and sliced smoked sausage. Cook until the vegetables soften and the sausage browns, stirring occasionally.
Reduce the heat to low and add the minced garlic, smoked paprika, chili powder, dried thyme, marjoram, and cayenne pepper. Stir constantly for 1 minute, adding an extra tablespoon of olive oil if needed to prevent sticking.
Incorporate the soaked beans, low sodium chicken broth, fire-roasted tomatoes, chopped carrots, and bay leaf. Increase the heat to medium-high and bring the mixture to a low boil. Reduce the heat and let the soup simmer until the carrots and beans are tender, stirring occasionally.
Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving, as it has sharp edges. This hearty 15 bean soup is perfect for a cozy, nutritious meal. Enjoy!
