Hearty Bean Soup with Smoked Sausage

Everyone loves a healthy, hearty homemade bean soup recipe!

This bean soup is fully loaded with 15 kinds of beans, lots of veggies, and smoked sausage for a cozy, hearty, budget-stretching kind of meal.

It’s easy to make, reheats well and this bean soup is perfectly freezer friendly.

I am excited to partner with Hurst’s HamBeens® to bring you this cozy soup recipe!

A Hearty & Healthy Bean Soup

• Nothing warms you up better than a thick and rich bowl of delicious bean soup! Hurst’s® HamBeens® 15 Bean Soup® has a great variety of beans that cook together beautifully and pair perfectly with leftover ham, turkey, or sausage.
• HamBeens 15 Bean Soup mix is nutritious and budget friendly, the perfect foundation for this bean soup with smoked sausage.
• Beans are a low fat and high in fiber way to feed a hungry crowd!
• This soup can be cooked on the stovetop, in an Instant Pot, or the Crockpot.

Ingredients in Bean Soup 

Beans – Hurst’s HamBeens® 15 Bean Soup® is chock full of colorful beans like lentils, pintos, navy beans, baby limas, garbanzos, split peas, red & white kidney beans, black beans, yellow split peas, and more. You can find these beans at most grocery stores (like Walmart) or you can order them online or here on Amazon).

Broth – I use broth and water to simmer the beans. This is perfect combined with the seasoning mix included in the beans, veggies, and smoked sausage.

Sausage – Smoked sausage has a nice savory/salty flavor and adds great flavor to this bean soup recipe. You can use any kind of smoked sausage from garlic sausage to Kielbasa. This soup is also a great dish for using a ham hock or traditional leftover ham bone!

Vegetables – I keep the veggies simple with white or yellow onion, celery, and carrots. Add what you have on hand. Healthy greens like kale, spinach, cabbage, green beans, or peas are great in this soup. In a pinch for time? Toss in your favorite blend of frozen vegetables – no need to thaw!

How to Make Bean Soup

1. Soak (optional) – Cover the rinsed beans and allow them to soak overnight. This is optional but makes for quicker cooking. See recipe notes for unsoaked beans.
2. Rinse, drain and simmer the beans until tender.
3. Add the remaining ingredients (as per the recipe below). And simmer until the soup is thickened and the veggies are tender.
4. Remove the bay leaf & season with salt & black pepper before serving.

Tips & Tricks

• Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender) before adding the vegetables.
• Soak the beans before cooking to decrease the cooking time. It will remove some of the complex sugars, making them easier to digest.
• If you do soak the beans, discard the soaking liquid and use fresh water for cooking.
• An easy way to thicken 15-bean soup is to mash some of the beans in the pot with a potato masher.
• The soup may thicken as it stands, add extra broth or water if desired.

Storing Soup

• One of the things we love best about this bean soup is that it’s one of those recipes like chili or lasagna that reheats well and just gets better as the flavors blend.
• Keep it in the refrigerator for up to 5 days and reheat servings in the microwave or on the stovetop.
• Freeze soup by ladling it into freezer bags with the date written on the outside. Lay the bags flat in the freezer and when they are frozen, store them upright to save freezer space. Thaw in the fridge and heat on the stove or in the microwave.

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Bean Soup with Smoked Sausage

This hearty soup is loaded with beans, sausage, and veggies in a seasoned broth.

Prep Time 20 minutes

Cook Time 2 hours

Soak Time 8 hours

Total Time 10 hours 20 minutes

Author Holly Nilsson

• Rinse beans and drain. Sort any unwanted debris and set the seasoning packet aside.

• Place beans in a large pot of cool water. Cover and allow to soak at least 8 hours or overnight. After soaking, drain water.

• Add water, broth, and bay leaf to the large pot with the drained beans.

• Bring to a boil, reduce heat to a simmer, and cover. Cook 1 ½ to 2 hours or until beans are tender.

• In a medium pan sauté sausage until starting to brown (you may need to add a tablespoon of butter if your sausage is very lean). Add in onion and cook for an additional 2 minutes or until onion is soft. Set aside.

• In the large pot, stir in tomatoes, carrots, celery, browned sausage, garlic, spices, and the seasoning packet from the beans. Simmer uncovered for an additional 30 minutes or until thickened.

• Season with salt & pepper to taste. Remove bay leaf before serving.

IMPORTANT: Add acidic ingredients, like tomatoes, only after the beans have softened. They can interfere with rehydration.

• Soaking is optional. If beans are not soaked, add 1 cup extra liquid and cook 45-60 minutes longer (or until beans are tender) before adding the vegetables.
• Soak the beans before cooking to decrease the cooking time. It will remove some of the complex sugars, making them easier to digest.
• If you do soak the beans, discard the soaking liquid and use fresh water for cooking.
• An easy way to thicken 15-bean soup is to mash some of the beans in the pot with a potato masher.
• The soup may thicken as it stands, add extra broth or water if desired.

Calories: 268 | Carbohydrates: 40g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 1019mg | Fiber: 10g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American

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