Bean Soup
Enjoy this great Bean Soup recipe that is not only yummy, but also filling. Made with 5 different beans, fire roasted tomatoes, bacon and smoked sausage! This easy soup recipe can be prepped in just 15 minutes and is tasty any time of the year.
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This Bean Soup is an easy dinner with tons of flavor and is hearty enough that a big batch can feed the whole family, even the next day! This medley of a variety of beans, combined with smoked sausage and fire roasted tomatoes provides an amazing smoky and savory flavor to every bite.
The bean mix in this simple Bean Soup can be customized to fit your personal preference. Adjust the spice level by adding or reducing red pepper flakes. If you have different tastes than your family or guests, you can make these adjustments just in your portion of the soup.
Swap out any of the bean mix as you please, you can use white beans, navy beans, great northern beans, or even black beans for different flavors and textures.
Why You’ll Love this Recipe:
Rich and Hearty: Packed with smoky sausage, crispy bacon, and a variety of beans, this soup is deeply satisfying and full of flavor.
Protein-Packed: A combination of beans and sausage makes this a high-protein, nutrient-dense meal.
Spicy and Bold: Cayenne, red pepper flakes, and cumin add a kick of heat and warm, smoky undertones.
One-Pot Meal: Everything cooks in a single pot, making cleanup easy and hassle-free.
Budget-Friendly: Uses affordable pantry staples like dried beans and canned tomatoes to create a filling meal.
Customizable: Adjust the spice level, swap in different beans, or add extra vegetables to suit your taste.
Ingredients to Make Bean Soup:
- onion. Adds a natural sweetness and depth to the soup. Yellow or white onions work best.
- fire roasted tomatoes. Provide a slightly charred, smoky sweetness that deepens the flavor of the broth. Regular canned diced tomatoes can be used as a substitute.
- smoked sausage. Adds a rich, smoky depth to the soup. Andouille, kielbasa, or any fully cooked smoked sausage works well. For a leaner option, use turkey or chicken sausage.
- bacon. Provides a heartier texture and bold smoky flavor. Regular or uncured bacon works well, but turkey bacon can be used for a lighter alternative.
- dried beans. A mix of pinto beans, red kidney beans, black turtle beans, black-eyed peas, and split peas adds variety in texture and flavor. Be sure to soak them overnight. If using canned beans, reduce the simmering time to about 45 minutes.
- vegetable broth. Serves as the base of the soup, adding richness and enhancing all the flavors. For a heartier taste, chicken or beef broth can be used instead.
- seasonings. A combination of cayenne pepper, red pepper flakes, ground cumin, salt, and pepper gives this soup a smoky, slightly spicy kick. Adjust the heat by reducing the cayenne or red pepper flakes, or add extra for a bolder flavor.
How to make Bean Soup:
- Soak the dried beans overnight, then drain and rinse before cooking.
- In a large pot over medium heat, cook the bacon bits until crispy. Add the smoked sausage rounds and brown them slightly. Remove both from the pot and set aside.
- In the same pot, cook the sliced onion until soft and translucent.
- Add the fire-roasted tomatoes, all the beans, black-eyed peas, and split peas. Stir well.
- Stir in the cayenne pepper, dried chili flakes, ground cumin, salt, and black pepper. Pour in broth to cover everything.
- Bring to a boil, then reduce heat and let the soup simmer for 1.5 to 2 hours, or until all the beans are tender. Stir occasionally and add more liquid if needed.
- Return the bacon and smoked sausage to the pot in the last 15-20 minutes of cooking. Adjust seasoning to taste.
Recommended Equipment
Recipe Notes & Tips:
- Dry Beans have the Best Texture: Soaking the beans overnight helps them cook evenly and reduces the overall cooking time. If using canned beans, drain and rinse them, and reduce the simmering time to about 45 minutes.
- Adjust the Spice Level: For a milder soup, reduce or omit the cayenne pepper and red pepper flakes. For extra heat, add more or stir in hot sauce before serving.
- Layer the Ingredients: Cooking the bacon and sausage first, then sautéing the onions in the same pot, helps build deep, smoky flavors before adding the broth and beans.
- Keep an Eye on the Liquid: The beans will absorb liquid as they cook. If the soup thickens too much, add extra vegetable broth or water to reach your desired consistency.
- Make It Thicker: If you prefer a heartier soup, mash some of the beans or let it simmer uncovered for the last 20 minutes to reduce the liquid.
- Customize with Additional Veggies: Add carrots, celery, or bell peppers for extra texture and nutrients. Greens like spinach or kale can also be stirred in at the end of cooking.
Serving Suggestions:
- Avocado Tomato Cucumber Salad
- Gluten-Free Sourdough Bread
- Crab Cakes
- Cucumber Onion Salad
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. Freeze for up to 3 months.
Reheating: Reheat over medium heat, stirring occasionally, until warmed through. Add extra broth or water if needed.
Thawing: If frozen, thaw overnight in the refrigerator before reheating. If reheating directly from frozen, add a little broth or water and warm over low heat until thawed and heated through.
FAQs:
Yes, you can substitute canned beans. Drain and rinse them before adding to the soup. Reduce the simmering time to about 45 minutes since they are already cooked.
Yes. Cook the bacon and sausage first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the beans are tender.
To make a vegetarian Bean Soup, omit the bacon and sausage and replace them with extra beans or vegetables. Use vegetable broth and consider adding smoked paprika for a smoky flavor.
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Bean Soup
Ingredients
- 1 onion, diced
- 2 cans fire-roasted tomatoes
- 1 pound smoked sausage, sliced
- 4 bacon strips, diced
- 6 cups vegetable broth
- ½ cup dried pinto beans
- ½ cup dried red kidney beans
- ½ cup dried black turtle beans
- ½ cup dried black-eyed peas
- ½ cup dried split peas
- ½ teaspoon cayenne pepper
- 2 teaspoons red pepper flakes
- 1 teaspoon ground cumin
Instructions
- Soak the dried beans overnight, then drain and rinse before cooking.
- In a large pot over medium heat, cook the bacon bits until crispy. Add the smoked sausage rounds and brown them slightly. Remove both from the pot and set aside.
- In the same pot, cook the sliced onion until soft and translucent.
- Add the fire-roasted tomatoes, all the beans, black-eyed peas, and split peas. Stir well.
- Stir in the cayenne pepper, dried chili flakes, ground cumin, salt, and pepper. Pour in broth to cover everything.
- Bring to a boil, then reduce heat and let the soup simmer for 1.5 to 2 hours, or until all the beans are tender. Stir occasionally and add more liquid if needed.
- Return the bacon and smoked sausage to the pot in the last 15-20 minutes of cooking. Adjust seasoning to taste.
Nutrition
Notes
-
- Dried Beans have Best Texture: Soaking the beans overnight helps them cook evenly and reduces the overall cooking time. If using canned beans, drain and rinse them, and reduce the simmering time to about 45 minutes.
- Adjust the Spice Level: For a milder soup, reduce or omit the cayenne pepper and red pepper flakes. For extra heat, add more or stir in hot sauce before serving.
- Layer the Ingredients: Cooking the bacon and sausage first, then sautéing the onions in the same pot, helps build deep, smoky flavors before adding the broth and beans.
- Keep an Eye on the Liquid: The beans will absorb liquid as they cook. If the soup thickens too much, add extra vegetable broth or water to reach your desired consistency.
- Make It Thicker: If you prefer a heartier soup, mash some of the beans or let it simmer uncovered for the last 20 minutes to reduce the liquid.
- Customize with Additional Veggies: Add carrots, celery, or bell peppers for extra texture and nutrients. Greens like spinach or kale can also be stirred in at the end of cooking.
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Simple and delicious!