15 Bean Soup
Ingredients
- 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
Instructions
- 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.
Notes
*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.