Easy 15-Bean Soup with hearty sausage and vegetables for a filling meal! This inexpensive recipe is perfect for winter.
INGREDIENT
– 1 Tbsp avocado oil– 1 yellow onion chopped– 4 cloves garlic minced– 10 ounces pre-cooked sausage links chopped or sliced*– 2 large carrots chopped– 1 red bell pepper chopped– 1 package 15-bean soup mix– 6 cups low-sodium chicken broth– 1 bay leaf– 1 tsp dried parsley– 1 tsp dried oregano– 1 tsp paprika– ¼ tsp black pepper to taste
INSTRUCTIONS
Leave beans in water overnight or 6 hours. Drain and rinse beans in a colander with cool water to remove debris. Keep beans in colander until use.
Step 1
Medium-high heat avocado oil in a large thick-bottomed Dutch oven or stock pot. Sauté chopped onion for 10 minutes until brown, stirring occasionally.
Step 2
Stir in minced garlic and chopped sausage. Cook for 5 minutes until garlic is fragrant and sausage sweats.
Step 3
Add chopped carrots, bell pepper, drained beans, chicken broth, bay leaf, dried parsley, oregano, paprika, sea salt, and black pepper. Cover and boil pot.
Step 4
Reduce heat to low and stir occasionally until beans are tender, 1.5–2 hours. Cook beans for two hours or more to tenderize.
Step 5
Big bowls of sausage bean soup with crusty bread or cornbread are comforting!