15 Bean Smoked Sausage Soup

EDITOR’S NOTE (October 16, 2018).  Updated recipe.  Added cumin (seeds or powder) and Liquid Smoke as superb alternatives for  garlic.  

This delicious hearty soup, seasoned with smoked sausage, is a variation of my  15 Bean Ham Soup.   

The recipe is printed on the back (not pictured). Delighted to show the front so you’ll know what to look for in the grocery store. Happy shopping!

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 crispy edges add tasty texture.


Liquid Smoke and cumin (seeds or powder) are excellent alternatives for garlic.   I like the Badia Spices  brand of cumin.  Purchased a variety of their spices from my local grocery store (spice aisle).    Great price!

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.

 

 

 

 

 

 

 

 

 

Simmered soup in my lovely blue dutch oven from Lodge Manufacturing.   I like that this sturdy cookware can be used for baking in the oven and for stove  top cooking.

Enjoy the recipe!

 

 

 

 

Print Recipe
15 Bean Smoked Sausage Soup
A delicious hearty soup seasoned with smoked sausage. Great with hot crusty cornbread. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Main Dish
Keyword bean soup, soup
Prep Time 8 hours
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Keyword bean soup, soup
Prep Time 8 hours
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Spread beans out on a large plate or other surface. Remove/discard debris.
  2. Pour beans into a colander. Rinse thoroughly.
  3. 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.
  4. Drain soak water. Rinse thoroughly.
  5. Place beans in large saucepan or dutch oven. Cover with water.
  6. 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.
  7. Add chopped onions and all of the chopped smoked sausage. Follow next step if adding 1/2 of 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.
  8. 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. Wipe off oil with a paper towel. Add to soup before serving.
  9. After beans reach desired tenderness, add diced tomatoes, chili powder, lemon juice, and minced garlic (if using). If desired, use 1-1/2 teaspoons of cumin seeds or cumin powder instead of minced garlic.
  10. 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.
  11. Serve hot. Excellent with crusty cornbread.
Recipe Notes

Shortly after beans start boiling, white foam will form on top.  This is phytic acid, a toxin that irritates the stomach in most people.  I always skim off.

How to Cook Dried Beans is an informative article from Bon Appetit.

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