Sausage And Bean Soup

Grandma’s easy old-fashioned sausage and bean soup is perfect for cool winter nights. Warm, thick, and hearty with a punch of smoky flavor in every bite!

When I think of Sausage And Bean Soup, I think of my Grandma. This amazing recipe was handed down to me straight from her recipe box. I was taught (by the master) to make this soup, which has become a legacy in our home. My family is obsessed with kielbasa! My Grandmother was very young when I first saw her make this soup. I remember her making it with what seemed like a never-ending supply of dried beans that she had in her pantry.

Because it’s the 21st century, I do not have that same endless supply of dried beans. I am assuming most of you don’t either. With that being said, I’ve lovingly tweaked this recipe over the years to include a prepackaged bag of beans, a bit of lemon zest, and a little liquid smoke. The rest is all my Gram!

When you have leftover ham, I hope you’ll try my ham and bean soup. For a whole different array of flavors, try my pasta fagioli soup! It’s everything you want in a bean soup with an Italian flare. Trust me. My black bean soup, and black eyed pea soup are more favorite bean soups.

WHAT I LOVE MOST ABOUT THIS RECIPE: 

• The seasonings are SO flavorful!
• 15 Bean soup mix makes it a quick, easy dinner!
• Nostalgia – this soup brings me back to Grandma’s kitchen every time!
• It’s so hearty it really warms down to your bones!

What is Sausage And Bean Soup?

This soup originated in the United States. It’s a whole lot of hearty with a little bit of smoky. The main ingredients are (you guessed it) beans. Hurst’s 15 Bean Soup is the package of beans that I usually purchase at my local supermarket. It’s also the most popular.

Inside your bag of beans, you’ll find a seasoning packet. Throw it away! We use only the beans from the package and season the soup with spices from my Grandmother’s recipe. It tastes so much better. Nobody knows what the heck is in that seasoning packet any way! 

Sausage And Bean Soup Ingredients 

• Bag Of Dried 15 Bean Soup: Be sure to sort through the beans and discard any rocks or debris.
• Vegetable Oil: You can use any neutral-flavored vegetable oil.
• Kielbasa: I like to use turkey kielbasa.
• Onions: I use yellow onion but white onion will work also.
• Celery: Adds a nice natural saltiness.
• Carrots: Adds natural sweetness.
• Garlic: Adds a mellow sweet flavor.
• Chili Powder: I use McCormick chili powder
• Smoked Paprika: Adds a great woodsy smokiness to the soup.
• Italian seasoning: I like McCormick Perfect Pinch Italian Seasoning.
• Black pepper: Adds a bit of piney, woodsy flavor.
• Liquid Smoke: A little of this goes a long way. Add gradually.
• Lemon Zest: Adds brightness to the soup.
• Lemon Juice: Adds a little acid for balance.
• Diced Tomatoes: Adds great flavor, texture, and acidity.

Recipe Notes 

• Meat: You can switch up the type of meat that you put into the soup according to your preference. If your family prefers ham over sausage, swap the sausage for ham. There are different kielbasas. Choose from beef, turkey, smoked, or regular.  
• Slow Cooker: This recipe is amazing when cooked to slow perfection. You can make this Soup crockpot friendly by following the instructions right up through sautéing the veggies and kielbasa. When it’s time to add liquid, transfer everything to the slow cooker. Cook until the beans are tender then pick back up with our instructions at step #8 and finish there. It’s so good!
• Thickening: As the soup sets, it will thicken from the natural starch in the beans. Bean soups tend to do this, and it’s lovely because you don’t have to thicken the soup yourself.  Don’t fret if it gets too thick! Just thin it out as needed with water.
• Lemon: You can skip the lemon zest and juice in this recipe if you’d like. Just substitute it with a 1/2- 1 cup of white wine! It’s really delicious and made with wine.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This will last in the fridge for up to four days.
• Can You Freeze This? If you’ve got leftovers, and you might because this recipe is on the larger side, simply portion them out into freezer-safe containers and pop them in the freezer! Toss them in the fridge to thaw, heat and enjoy!  It will keep up to six months. To thaw, let it sit in the fridge overnight, then reheat it on the stovetop!
• Make-Ahead Tips: Yes! It’s actually quite delicious this way. Making this soup ahead of time, or even making the soup a day or so ahead of time will allow the flavors to mix and marry like a dream! All you have to do is follow the instructions as you normally would. When the soup is simmered to perfection, cover it tightly and refrigerate. The soup will thicken as it sits, so when you’re ready to serve, thin it with water as needed.

Serving Recommendations 

The short answer is carbs. The long answer is me suggesting that you try my Southern cornbread, Bisquick biscuits, no-knead bread, or quick and easy beer bread!

How Do You Make Sausage And Bean Soup?

1. Soak dried beans overnight or for at least 8 hours.
2. Drain and rinse soaked beans.
3. In a pot, brown kielbasa. Set aside.
4. Add onions, carrots, celery, and garlic, and cook over medium heat.
5. Add chili powder, smoked paprika, Italian seasoning, and black pepper. Saute until spices become fragrant, about a minute.
6. Add the kielbasa back to the pot. Pour enough water to cover the top of the mixture. Add liquid smoke. Bring the soup to a boil, then reduce heat and continue to simmer-covered, for about 2 hours or until the beans are tender.
7. Add lemon zest.
8. Add the lemon juice.
9. Pour in the undrained diced tomatoes.
10. Add salt. Continue to simmer for 15-20 minutes. Add more seasoning as needed. Serve.

See the complete instructions below

More Comforting Soup

• Crack Chicken Noodle Soup
• Beef and Tomato Macaroni Soup
• Chicken And Rice Soup
• Vegetable Beef Soup
  
• Beef Barley Soup
• Mexican Chicken Soup 
• Potato Soup

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Sausage And Bean Soup

Grandma's easy old-fashioned sausage and bean soup is perfect for cool winter nights. Warm, thick, and hearty with a punch of smoky flavor in every bite!

Prep Time20 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 50 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

• 1 (20-ounce) bag dried 15 bean soup
• 2 tablespoons vegetable oil
• 2 (12-ounce) packs Kielbasa halved lengthwise then sliced Into 1/2 Inch pieces
• 1 large onion, chopped
• 3 large carrots, diced
• 6 stalks celery, diced
• 1 tablespoon garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 2 teaspoons Italian seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon liquid smoke
• zest of 1 lemon
• 1 juice of 1 lemon
• 1 (14.5-ounce) can petite diced tomatoes, undrained

Instructions

• Add dried beans (20 ounces) to a large bowl and cover with 8 cups of water. Allow beans to sit overnight, or at least 8 hours.
• Drain and rinse soaked beans.
• In an 8-quart pot, heat 2 tablespoons of vegetable oil over medium-high heat, until the oil begins to shimmer. Add the half Kielbasa and brown then remove to a plate. Continue with the remaining Kielbasa.
• Add the onion (1), carrots (3), celery (6 stalks), and garlic (1 tablespoon) to the pot and continue to cook, over medium heat, until the onions are translucent. 
• Sprinkle chili powder (2 teaspoons), smoked paprika (1 teaspoon), Italian seasoning (2 teaspoons), and black pepper (1/2 teaspoon), over the cooked vegetables and continue to saute until the spices become fragrant about 1-2 minutes.
• Add the drained beans and browned sausage back to the pot. Add water to the bean/sausage mixture with enough to cover the top of the mixture by 2 inches. Add liquid smoke (1 teaspoon).
• Bring the soup to a boil, then reduce heat and simmer, covered 2-2 1/2 hours or until the beans are tender.
• Add the lemon zest, lemon juice, the tomatoes with their juices (1 can), and 2 teaspoons of salt and continue to simmer for another 15-20 minutes. Taste for seasoning and adjust as needed. Serve.

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Notes

1. Meat: You can switch up the type of meat that you put into the soup according to your preference. If your family prefers ham over sausage, swap the sausage for ham. There are different kielbasas. Choose from beef, turkey, smoked, or regular. 
2. Slow Cooker: This recipe is amazing when cooked to slow perfection. You can make this Soup crockpot friendly by following the instructions right up through sautéing the veggies and kielbasa. When it’s time to add liquid, transfer everything to the slow cooker. Cook until the beans are tender then pick back up with our instructions at step #8 and finish there. It’s so good!
3. Thickening: As the soup sets, it will thicken from the natural starch in the beans. Bean soups tend to do this, and it’s lovely because you don’t have to thicken the soup yourself.  Don’t fret if it gets too thick! Just thin it out as needed with water.
4. Lemon: You can skip the lemon zest and juice in this recipe if you’d like. Just substitute it with a 1/2- 1 cup of white wine! It's really delicious and made with wine.

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