Bean Soup
This bean soup is a hearty, slow-simmered dish made with a blend of dried beans, smoky sausage, crispy bacon, and fire-roasted tomatoes.
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
- Soak the beans fully: An overnight soak helps the beans cook evenly and reduces overall simmer time.
- Simmer gently: Keep the soup at a low simmer to prevent the beans from breaking apart.
- Add meat back later: Returning the bacon and sausage near the end keeps them from becoming overly soft.
- Stir occasionally: Gentle stirring prevents beans from sticking to the bottom without breaking them down.
- Taste and adjust: Beans absorb seasoning as they cook, so adjust salt and spice levels toward the end.
- Serving Suggestions: Serve this soup with Einkorn Biscuits and Walnut Pear Salad for a full meal.
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