Experience a soul-warming culinary adventure with our delectable “15 Bean Soup.” This hearty creation combines a vibrant variety of beans, fragrant onions, crisp celery, tender carrots, and the smoky allure of tomatoes in a skillfully seasoned broth. Paired with a batch of freshly baked corn muffins, this meal will elevate your comfort food game to a whole new level. Dive into this simple and nourishing recipe that’s perfect for any occasion.
Ingredients:
- 10 ounces of a 15-bean soup mixture
- 2 tablespoons of extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 celery ribs, coarsely chopped
- 1 pound of smoked sausage, sliced
- 2 cloves of garlic, minced
- 2 teaspoons of smoked paprika
- 1 teaspoon of ground chili powder
- 1 teaspoon of dried thyme
- 1 teaspoon of dried marjoram or oregano
- 1/4 teaspoon of ground cayenne pepper
- 6 cups of low-sodium chicken broth
- 1 (15-ounce) can of fire-roasted diced tomatoes
- 4 carrots, peeled and chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
Instructions:
- Begin your culinary journey by rinsing the bean mixture in a colander, ensuring you’ve removed any unwanted debris. Place the beans in a spacious pot and soak them in cold water overnight, or for a minimum of 8 hours. After the soaking period, drain and rinse the beans again.
- Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Add the finely diced onions, coarsely chopped celery, and sliced smoked sausage. Allow these ingredients to cook until the onions and celery turn soft and the sausage achieves a rich, golden-brown hue.
- Reduce the heat to low and introduce minced garlic, smoked paprika, chili powder, thyme, marjoram, and a dash of cayenne pepper. Stir this aromatic blend for a minute, ensuring the flavors meld harmoniously. If needed, add an additional tablespoon of olive oil to enhance the aromatic profile.
- It’s time to unite the beans, low-sodium chicken broth, fire-roasted tomatoes, chopped carrots, and the bay leaf. Crank up the heat to medium-high and bring the pot to a gentle boil.
- Once the soup is boiling, reduce the heat and let it simmer until the carrots and beans turn tender. Season your creation with kosher salt and freshly ground black pepper to suit your taste. Don’t forget to remove the bay leaf, as it can have sharp edges.
Conclusion:
There you have it—a heartwarming “Savory Medley: Homemade 15 Bean Soup” that’s bound to tantalize your taste buds. Whether it’s a chilly winter evening or a cozy family gathering, this delightful creation promises to deliver comfort and satisfaction. Serve it with a side of corn muffins, and you’ll have a wholesome, memorable meal ready to enjoy.
Source of the picture : small town woman
