15 Bean Smoked Sausage Soup

This 15-Bean Smoked Sausage Soup is hearty, delicious, well seasoned comfort food. Pairs well with Homemade Self-Rising Cornbread.

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DISCLOSURE (SPONSORED):   I added my twist to a classic recipe printed on the back 15 Bean Soup (dry beans) provided by Hurst’s Beans.  All comments are my own.

I cooked the soup in a fabulous 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.  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 crispy edges around the sausage add tasty texture.

Liquid Smoke and cumin (seeds or powder) are excellent alternatives for garlic.   I like the Badia Spices  brand of cumin.  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.

How To Read & Follow A Recipe

Reading a recipe is an important life skill.  It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use. 

The following tips and strategies will help beginners or experienced cooks  create a delicious dish as intended in the recipe. 

Start with clean hands and organized kitchen.  Wash hands thoroughly.  Make sure kitchen and countertops are clean before making a recipe.

Create a relaxing environment.  Play favorite music while in the kitchen.  I love listening to classical or gospel music. 

Read the recipe.   Don’t just quickly skim it.  Thoroughly read from start to finish.  Visualize doing each step which will help you avoid missing a step.

If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.

My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning. 

Pay attention to the order in which ingredients are prepped.  For example, 1 cup of  chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).  

Know the assumptions.  For example, when my recipe calls for “sugar,” use granulated sugar.  If brown sugar is an ingredient, it will be written as such in the recipe.  

Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.

Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.  

For example, my prep time doesn’t include bringing cold butter up to room temperature.  Be sure to include in your timetable.

Watch Recipe Videos.    If you’re a visual learner (like me), watch recipe videos.  Perfect for when you’re learning a new skill or just want to see how a recipe is made.    

Mise en place is a super time saver. This French cooking term translates as “putting in place.”   It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.

Organize your tools and kitchen equipment.  Mise en place isn’t just for ingredients.   Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.

Make notes in your recipe. Note any special prep instructions and highlight cooking times.  Make note of ingredients omitted,  favorite substitutions and creative twists.   The notes will be very helpful the next time you make this recipe. 

Enjoy!

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15 Bean Smoked Sausage Soup

This 15-Bean Smoked Sausage Soup is hearty, delicious, well seasoned comfort food. Pairs well with Homemade Self-Rising 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

• 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

Course Main Dish Keyword bean soup, soup Prep Time 8 hours Cook Time 45 minutes Servings servings Ingredients 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

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 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.
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. Set cooked sausage aside.
9. 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.
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.