15 Bean Soup

Since I am such a fan of soups, I have this rather odd habit of assigning certain soups to certain fall-related activities. There’s just something about building a tradition around soup that makes me happy. So basically, this is a 15 Bean soup, but it’s known as Apple Picking Day soup in our house.


Why has this soup earned the coveted spot of official apple picking day soup? It’s simple really.

  1. I can prep it in the morning and let it simmer all day while we are gone.
  2. It’s about as hearty as any soup can get. We need a hearty soup after a day of fun and hard work that usually includes a simple lunch of nothing more than lots of donuts and hot cider.
  3. The bit of kick in the soup is so warming after a chilly day outside.
  4. It just looks and smells like fall.
  5. It makes a lot, which is helpful since it means we can get two nights worth of dinner out of it while we’re busy dealing with all those apples.



15 Bean Soup

Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Soup
Keyword: Bean Soup


  • 1 lb bulk hot pork sausage (if you don’t like spicy, you can swap this out with regular sausage)
  • 1/2 lb Li’l Smokies, sliced
  • 1 onion, diced
  • 1 red pepper, diced
  • 1/2 lb carrots, sliced
  • 1 lb 15 bean combination, soaked overnight
  • 1 jar sliced mushrooms, drained *
  • 6 cup chicken stock
  • 1 tsp thyme
  • Salt and pepper, to taste


  • Start cooking the hot sausage in a large stock pot. Add the sliced li’l smokies, onions, red pepper and carrots. Cook until sausage is fully browned.
  • Stir in soaked beans, mushrooms, stock and thyme. Bring to a boil. Cover and reduce heat. Let simmer at least one hour, until beans are tender, or up to 8 hours. Season with salt and pepper to taste just before serving.


*This is the only time I ever use jarred/canned mushroom. I’ve tried the soup with fresh mushrooms before and it was still really good, but there’s just something about those jarred mushrooms that adds a unique taste to the soup.

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