15 Bean Soup with Sausage combines hearty beans with smoky sausage in a rich broth that makes the perfect comfort food. This easy recipe turns a simple bag of dried beans into a filling meal that feeds a crowd.

The best part is how the beans soak up all the flavors from the sausage, vegetables, and broth as they simmer. Each spoonful is packed with beans, sausage, and vegetables that are full of flavor.

A bowl of 15 bean sausage soup on a round wooden serving board.

I love making this soup on Sunday afternoons when I have time to let it simmer away. The beans get soft and creamy, and the sausage adds a nice smoky flavor to every bite.

I serve this with crusty bread or cornbread on the side for dipping into the broth. Sometimes I sprinkle parmesan cheese on top, or add a dollop of sour cream if I want something extra.

The ham bone is optional, but I add one whenever I have it. It adds so much flavor. This soup also freezes really well, so I make a big batch and save half for busy weeknights. Just thaw it on the stove, and dinner is done!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

The ingredients to make 15-bean sausage soup are set out on the counter.

15 bean mix: I use the Hurst’s brand that comes with a seasoning packet. You can find it at most grocery stores, and it has a great variety of beans that all cook at the same rate.
Onion: Yellow or white onion both work fine.
Celery: I keep the pieces on the smaller side so they cook evenly with everything else.
Carrots: You can peel them or not. I usually don’t take the time to peel them if it isn’t necessary!
Smoked sausage: I like using turkey sausage or beef sausage for this. Kielbasa works great too. Just slice it into rounds so you get a piece in every spoonful.
Garlic: Fresh garlic makes a big difference here.
Italian seasoning: This adds a nice herb flavor and Italian flair. If you don’t have it, you can use a mix of basil and oregano.
Diced tomatoes: Fire roasted tomatoes add a little smoky flavor that goes perfectly with the sausage, but regular diced tomatoes work fine too.
Chicken broth: This adds so much more flavor than just using water. You need 6 cups, so grab two of the standard 32oz cartons.
Bay leaves: These add a subtle flavor to the broth. Just remember to fish them out before serving!
Optional ham bone: This is totally optional, but if you have one left over from a holiday ham, add it in. The meat falls right off and adds tons of flavor.

How To Make 15 Bean Soup with Sausage

Let’s start with the beans. Add your bean mix to a large pot and cover with water. Save the seasoning packet for later. You will need to soak them for at least 8 hours. I liked to soak mine overnight. Then drain, rinse, and set aside.

Diced celery, onion, and carrots in a cast iron skillet.

Sliced smoked sausage in a cast iron skillet.

Sautéed celery, onion, carrots, and smoked sausage in a cast-iron skillet.

Add a tablespoon of oil in a large skillet over medium heat. Add your onion, celery, and carrots, and cook until they soften up. Remove them from the skillet and add the sliced sausage. Cook the sausage until it gets some nice caramelization on the edges.

Add the vegetables back to the skillet with the garlic and Italian seasoning. Stir everything together and cook for another 30 to 60 seconds.

Beans, sausage, vegetables, diced tomatoes, and seasoning in a large pot.

Beans, sausage, vegetables, diced tomatoes, chicken broth, and seasoning in a large pot.

Ham, beans, sausage, vegetables, chicken broth, and seasoning in a large pot.

Put the beans back in your large pot and add the ham bone if you’re using one. Add the sausage and vegetable mixture, diced tomatoes, chicken broth, and seasoning packet. Stir everything together and drop the bay leaves on top. Cover and bring to a simmer.

Let the soup simmer for 1½ to 2 hours until the beans are tender. Remove the bay leaves and ham bone. If you used a ham bone, pull off any meat and stir it back into the soup. Serve with your favorite toppings.

15 Bean Soup with Sausage and Ham in a large pot with a serving spoon.

Make Ahead, Storing and Freezing

Make Ahead: This 15 bean soup is perfect for meal prep! Make it a day or 2 in advance and split it into individual servings for lunches or dinners throughout the week.

Store: Keep leftover soup in an airtight container in the fridge for up to 5 days. The soup actually tastes even better the next day after all the flavors have had time to blend together.

Freeze: This soup freezes really well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Leave a little space at the top since the soup will expand as it freezes. Thaw it overnight in the fridge, then reheat on the stove.

There is nothing better than a warm bowl of soup in the fall and winter. A few of our favorites are Hamburger Vegetable Soup, Pot Roast Soup, and Chicken Enchilada Soup.

Substitutions and/or Variations

Change the sausage. Andouille adds a spicy kick, or try Italian sausage for a different flavor. Kielbasa works great too and is usually what I grab if I can’t find smoked sausage.
Skip the meat. Leave out the sausage and ham bone for a vegetarian version. Add an extra can of diced tomatoes and maybe some mushrooms for more substance.
Add more vegetables. Throw in diced potatoes, chopped kale, or spinach during the last 30 minutes of cooking. Green beans are great too.
Make it spicy. Add red pepper flakes or a diced jalapeño when you cook the vegetables. A dash of hot sauce at the end works too.
Use different beans. If you can’t find a 15 bean mix, grab a couple bags of dried beans like navy beans, pinto beans, and black beans.

Recipe Tips

The initial overnight soak is important because it helps remove some of the compounds that can cause digestive issues. Don’t skip this part.
If your beans are still a bit firm after 2 hours, just keep simmering. Older beans can take longer to cook, so give them the time they need.
The soup will thicken as it sits, so add a splash of broth or water when reheating if you want a thinner consistency.
Don’t forget to remove those bay leaves before serving. They add flavor but aren’t meant to be eaten.

Can I make this in a slow cooker?

Yes! After you soak, rinse and drain the beans, brown the sausage and cook the vegetables, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.

15 Bean Sausage and Ham Soup served in a white bowl.

This 15 Bean Soup with Sausage is the kind of meal my family craves when the weather turns cold. It’s filling, flavorful, and makes enough to feed everyone with plenty of leftovers.

Make a big batch on Sunday and you’ll have easy dinners ready all week. Just reheat and serve!