This 15-Bean Smoked Sausage Soup is hearty, delicious, well seasoned comfort food. Pairs well with Homemade Self-Rising Cornbread.
DISCLOSURE (SPONSORED): I used a complimentary bag of 15 Bean Soup (dry beans) provided by Hurst’s Beans. to make this recipe.
I was not compensated to endorse their product.
I added my twist to the recipe printed on the back of the package.
All comments are my own.
THE DUTCH OVEN
Cooked this recipe in a lovely dutch oven provided by Lodge Manufacturing.
I like that this cookware is heavy duty and versatile. Can also use it for baking in the oven. It is durable and will last for years with proper care.
I was not compensated to endorse the dutch oven.
All comments are my own.
Lodge Cast Iron Dutch Oven
In my twist on a classic recipe by Hurst Beans, half of the chopped smoked sausage is fried and added to the soup before serving.
The sausage’s crispy fried edges add taste and texture.
THE SEASONINGS (NOT SPONSORED)
Liquid Smoke and cumin (seeds or powder) are excellent alternatives for garlic.
The company has not paid me to mention their products. I usually purchase several their spices from my local grocery store (spice aisle).
They are delicious and affordable.
Cumin is a Mediterranean seasoning used to enhance the flavor of chili with meat, pickled vegetables, meat, poultry stews, and several tomato-based sauces.
Liquid Smoke is literally the smoke of burning hickory condensed and combined with spring water. It is 100% natural seasoning.
Provides real smokehouse flavor to this soup. Tastes great!
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15 Bean Smoked Sausage Soup
- 1 package (20 ounces) 15 Bean Ham Soup Hurst's Ham Beens Brand
- 1 cup white onion, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1-1/2 teaspoons chili powder
- juice of 1 lemon seeds removed
- 1 clove garlic, minced (optional) Great substitute is 1-1/2 teaspoons cumin seeds or cumin powder.
- 3 tablespoons Liquid Smoke (optional)
- 1 pound smoked sausage, divided
- salt and pepper to taste
- Spread beans out on a large plate or other surface. Remove/discard debris.
- Pour beans into a colander. Rinse thoroughly.
- Pour rinsed beans into a large lidded container. Cover with water. Top with lid. Place in fridge. Soak 4-8 hours for tender/firm beans. Soak overnight for very soft beans. Soaking removes unpleasant gas.
- Drain soak water. Rinse thoroughly.
- Place beans in large saucepan or dutch oven. Cover with water.
- Simmer over low-medium heat WITHOUT LID. Watch closely. Foam will form minutes after simmering. Skim off. If not removed, foam will "disappear" in beans. See cooking notes for more info.
- Add chopped onions and 1/2 of the chopped smoked sausage. Cover with lid. Simmer over low-medium heat until desired tenderness. Lightly stir to prevent breakage. Add more water if necessary to reach desired tenderness.
- OPTIONAL: While beans are simmering, place remaining half of chopped smoked sausage in a lightly greased skillet. Cook sausage on both sides until edges are crispy. Turn off heat. Set cooked sausage aside.
- After beans reach desired tenderness, add diced tomatoes, chili powder, lemon juice, minced garlic (if using), and cooked sausage. If desired, use 1-1/2 teaspoons of cumin seeds or cumin powder instead of minced garlic.
- Stir together ingredients. Simmer 15 minutes. Turn off heat. Immediately add ham seasoning (packaged with dry beans). Season with salt and black pepper as preferred. Stir gently until well combined.
- Serve hot. Excellent with crusty cornbread.