365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Recipe for Slow Cooker Smokey 15 Bean Soup with Sausage

(This post is sponsored by Hurst’s Hambeens, but as always all opinions are my own)
Recipe for Slow Cooker Smokey 15 Bean Soup with Sausage #soup #easydinner #crockpotrecipe

Now that we’re moving into the cooler months I love making soup for dinner.  I could eat it most every night.  And lucky for me, my family enjoys soup just as much as I do.  My husband loves to take the leftovers for lunch the next day and most of the time soup leftovers are better than the first night since the flavors have had more time to marinate.  
I created this soup using Hurst’s Hambeens 15 Bean Soup.  You can find these dried bean soups next to the dried beans in your local grocery store.  They are a very inexpensive way to serve a LOT of people.  This package of beans is sold for about $2.28 at my store…add in a few other ingredients and you have enough dinner for 15 people!  Talk about stretching a budget.  I also like that the beans are so full of nutrition!  Lots of protein and fiber.
I decided to go the smoky route with this bean soup.  I added in smoked sausage, liquid smoke and smoked paprika.  Because the beans take a very long to cook and get soft I decided to add the sausage into the soup during the last hour so it wouldn’t get all mushy.  In addition I added the high acidity items at the end as well because they prevent the beans from getting soft.   I served my soup with a square of cornbread and it was a delicious and hearty meal.  This soup is a perfect recipe for those who work long hours.  The beans take a long time to cook so get the recipe started early!  



Makes 15 servings
Ideal slow cooker size:  6-8 quart
Cooking time:  12 hours on LOW

1 (20 oz) package of Hurst’s HamBeens 15 Bean Soup 
8 cups of water
1 lb smoked sausage, sliced into quarter inch rounds
2 tsp liquid smoke
2 Tbsp Worcestershire sauce
2 Tbsp dried minced onion (or you can use 1 whole diced onion)
1 Tbsp minced garlic
1 (6 oz) can of tomato paste
1 (14.5 oz) can petite diced tomatoes
Juice of one lemon
2 tsp smoked paprika
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
Salt and pepper
1.  Open package of beans and remove the seasoning packet.  Save for later use.  Pour beans into a large bowl and cover completely with water.  Let soak overnight.
2.  In a morning, drain off all the water and place beans in the slow cooker.  Add in 8 cups of fresh water.  Add in onion, liquid smoke, Worcestershire sauce, garlic, smoked paprika and chili powder.
3.  Cover and cook on LOW for about 12-14 hours or on HIGH for about 8 hours, or until beans are soft and tender.  
4.  Add in the HamBeen seasoning packet, sausage, tomato paste, tomatoes, lemon juice and salt and pepper.  Cover and cook on HIGH for another 30-60 minutes to let the flavors blend and the sausage heat through (these items are added later because the sodium and high acidity prevent the beans from getting soft).
5.  Salt and pepper to taste and add in additional seasonings, if needed.  Ladle into bowls and serve with warm rolls or bread.

Hurst’s HamBeens is also giving away a $50.00 gift card to your favorite grocery store and a 2 pack of the new Slow Cooker items offered by Hurst’s Hambeens!  Enter below!  U.S. Residents only, please.

a Rafflecopter giveaway

P.S.  Make sure to follow Hurst Beans on Facebook!

Recommendations

Comments

  1. Hss8 says

    This soup was amazing! I did not presoak the beans. I rinsed them well before adding to the pot and they were cooked perfectly after 12 hours on low. I also used fire roasted diced tomatoes. This was a perfect meal to make in the crockpot and be practically ready after hunting all day in the cold!

    Reply

    • Karen says

      No you didn’t. This is an older recipe that doesn’t have the print button. Copy the text you want to print and then right click. It will give you an option to print.

      Reply

  8. Anonymous says

    My family loves this 15 bean soup better than red beans and rice. I friend called me for the recipe last week.

    Reply

  30. Brenda Erwin, from HURST, Texas! says

    I love an old-fashioned split pea and barley soup, made with a ham bone. And here's hoping I win – I live in Hurst, texas, so maybe this is an omen of something good to come.

    Reply

  32. Nicole says

    Ack! How to pick a favorite soup? I have so many…and I do love bean and sausage soups so I will be trying this recipe. Taco soup is always good. And clam chowder…or chowder of any kind.

    Reply

  33. Karyn @ Candarbry Garden says

    Monday morning, we start the process of removing my teeth from the damage done to my bones from cigarette smoking. For more than. Ten weeks, i will be living on soup. Any recipe, whole food, small bits, just soup and juice. I am looking for as many recipes as I canfind. This one looks good!

    Reply

  34. Karyn @ Candarbry Garden says

    Monday morning, we start the process of removing my teeth from the damage done to my bones from cigarette smoking. For more than. Ten weeks, i will be living on soup. Any recipe, whole food, small bits, just soup and juice. I am looking for as many recipes as I canfind. This one looks good!

    Reply

  57. Nancy A says

    Our favorite is my slow cooker beef vegetable. But, we love to have soups any night of the week and I would love to try this one! Sounds delicious!!!

    Reply

  60. Amanda R says

    I am ab to prepare the barley and beans recipe so it will cook in the morning and be ready for lunch tomorrow. And I love bean soup! And its a way that my kids will eat beans too! I can't wait to try it in the crockpot!

    Reply

  70. Anonymous says

    I make something like this with black eyed peas. Was heading to store so think I will change it up with the 15 bean soup instead. I make up a huge cropot full and freeze in individual servings. So good.

    Reply

  72. Lonna says

    Creamy chicken noodle soup. Love loaded baked potato and broccoli cheese but cant make them because my daughter is allergic to the cheese and cream.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

MENU