Description
A hearty and flavorful 15 bean soup perfect for chilly days.
Ingredients
Scale
- 1 bag 15 bean soup mix (dry beans, 20 oz.)
- 1 small onion (diced)
- 3 tbsp minced garlic
- 2 stalks celery (chopped)
- 2 large carrots (peeled and diced)
- 1 large bell pepper (diced)
- 1 can diced tomatoes (14 oz.)
- 1 lb. sausage (kielbasa sliced, or add diced ham)
- 8 cups chicken broth
- 2 large bay leaves
- 1 tsp thyme
- 1 tsp oregano
- 1 tbsp cajun seasoning (ONLY if you want it spicy)
- 1 pinch salt (to taste)
Instructions
- Sort through the beans, discarding any debris. Rinse under cold water and drain. Place the rinsed beans into the slow cooker.
- Add diced onion, garlic, chopped celery, diced carrots, diced bell pepper, canned tomatoes, sliced sausage, bay leaves, dried thyme, and oregano.
- Pour in the chicken or vegetable broth (1 cup less if beans were soaked overnight) until all the ingredients are submerged. Stir gently to combine.
- Cover the slow cooker and cook on high heat for 6 to 8 hours if not soaked, or use the soaked method (set in a bowl with 3x amount of water covering them overnight) using 1 cup less liquid and cook on low for 8-10 hours. Check the beans for tenderness; they should be soft but not mushy.
- Around 30 minutes before serving, taste the soup and adjust seasoning as needed. Add salt, pepper, any cajun seasoning, or hot sauce now if you would like it hot.
- Once the beans are tender and the flavors have melded together, remove the bay leaves. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- For a vegetarian version, substitute sausage with mushrooms or additional vegetables.
- If you prefer a spicier soup, increase the cajun seasoning.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg