Fifteen-bean soup is filled with vibrant flavors and wholesome nutrition. Every bite delights with creamy beans and savory smoked sausage. Hurst beans are lovingly simmered with fresh vegetables and sausage in a deliciously rich broth, a comforting experience!

Prep Time: 10 minutes

Cook Time: 6 hours

Serves: about 6ish depending on bowl size.

Ingredients:

10 ounces 15 bean soup mixture

2 tablespoons cooking oil

2 ribs celery chopped

1 lb. smoked sausage cut in slices

2 teaspoon smoked paprika

1 teaspoon ground chili powder

1 teaspoon dried thyme

1 teaspoon dried marjoram or oregano

8 cups low sodium chicken broth or vegetables broth

1 15-ounce can fire roasted diced tomatoes

4 carrots peeled and chopped

1 bay leaf

1/4 teaspoon baking powder; this will help soften the beans.

Salt and pepper to taste

What to do:

Rinse and drain the beans. Sort out any unwanted debris and set the seasoning packet aside; you will not be using it. In a slow cooker, add all ingredients except the tomatoes. Do not add the tomatoes until the beans are softened. See notes below. Cook on high for 5–6 hours (or low for 7–8) until the beans are tender. Stir in the diced tomatoes. Cook for an additional 30 minutes. Season with salt and pepper.

Christina’s Notes:

• You can substitute oregano for the marjoram

• Don’t forget to remove the bay leaf before serving.

• You shouldn’t add acidic ingredients like tomatoes, vinegar, or lemon juice to beans while they are cooking because the acid can interfere with the bean’s ability to soften properly, potentially resulting in tough, undercooked beans and longer cooking times; it’s best to add them near the end of the cooking process once the beans are almost tender