Ingredients:
- 10 ounces 15 bean soup mixture
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 ribs celery, chopped
- 1 lb. smoked sausage, sliced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground chili powder
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram or dried oregano
- 1/4 teaspoon ground cayenne pepper
- 6 cups low-sodium chicken broth or vegetable broth
- 1 15-ounce can fire-roasted diced tomatoes
- 4 carrots, peeled and chopped
- 1 bay leaf
- Kosher salt and fresh ground black pepper to taste
Instructions:
- Rinse the beans under cold water in a colander and sort through them, discarding any debris. Place the beans in a large pot of cold water and soak overnight or for at least 8 hours. Drain and rinse again.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions, chopped celery, and sliced smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
- Reduce the heat to low and add the minced garlic, smoked paprika, ground chili powder, dried thyme, dried marjoram or oregano, and ground cayenne pepper. Cook for 1 minute, stirring constantly. Add another tablespoon of olive oil if needed.
- Add the soaked beans, chicken broth, fire-roasted tomatoes, chopped carrots, and bay leaf to the pot. Increase the heat to medium-high and bring the mixture to a low boil.
- Reduce the heat to low and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving.
Notes:
- This recipe requires advance preparation as the beans need to soak overnight.
- Use half of the bag of 15 bean soup mix and discard the seasoning packet.
- For aesthetic purposes, peel the carrots before chopping.
- Marjoram can be substituted with oregano, but marjoram has a milder, sweeter flavor.
- Remember to remove the bay leaf before serving.