16 Bean Soup With Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/3/22
Bean soup in a bowl.
Diana Rattray
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
483 Calories
10g Fat
63g Carbs
39g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 483
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 1223mg 53%
Total Carbohydrate 63g 23%
Dietary Fiber 15g 55%
Total Sugars 11g
Protein 39g
Vitamin C 18mg 89%
Calcium 181mg 14%
Iron 8mg 47%
Potassium 1685mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Slow-cooked bean soups are perfect at the end of a cold day, offering a warm and filling bowl without much effort. Using a 16-bean mix gives this recipe a nice variety, and cooking in the slow cooker means there's no need for soaking the beans beforehand. The added turkey sausage and vegetables turn a simple soup into a hearty, satisfying dish. Serve with cornbread or biscuits, or spoon over cooked rice for a complete meal.

This recipe is quite flexible; feel free to use ground or link pork sausage, or a smoked sausage, instead of the turkey sausage. Ground beef is another great choice if you prefer. You can also easily make this recipe vegetarian by omitting the meat and using vegetable broth instead of chicken broth.

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Ingredients

  • 1 (16-ounce) package 16-bean soup mix

  • 3 medium bay leaves

  • 1 tablespoon dried oregano

  • 2 (14.5-ounce) cans low-sodium chicken broth

  • Water, as needed

  • 3 stalks coarsely chopped celery

  • 3 medium carrots, diced

  • 1 large onion, coarsely chopped

  • 3 cloves garlic, thinly sliced

  • 1 pound Italian style turkey sausage, cooked and sliced

  • 2 (14.5-ounce) cans stewed tomatoes

  • 1 teaspoon crushed red pepper flakes, optional

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In the slow cooker, combine the bean mixture, bay leaves, oregano, chicken stock, and enough water to cover the beans. Cover and cook on high for 3 hours, or until the beans are tender.

  2. Add the celery, carrots, onion, and garlic along with the cooked sausage and tomatoes and change the setting to low. Cook for an additional 3 to 4 hours.

  3. Remove the bay leaves. If desired, add cayenne or crushed red pepper.

  4. Taste and season with salt and freshly ground black pepper, as needed.

  5. Serve in a bowl and enjoy.

Tips

  • If the turkey sausage is raw, boil the links or sauté them in a small amount of olive oil until browned. Slice and add to the beans.


  • Leftovers can be refrigerated for three to four days in an airtight container. For longer storage, freeze in a sealed container.

Recipe Variations

  • Replace the turkey Italian sausage with pork Italian sausage, chorizo, or a spicy smoked sausage. andouille sausage or kielbasa would work well in this soup.
  • Use bulk Italian sausage in the soup. Brown in a large skillet over medium heat, drain, and then add to the soup. Or make it with browned hot or mild breakfast sausage.
  • Make the soup with ground beef instead of sausage. Cook until browned and no longer pink.

What is bean soup mix?

A typical bean soup mix will contain 15 or 16 different types of beans, including pinto, small red, pink, red kidney, Great Northern, black-eyed peas, navy, black, whole green peas, yellow split peas, green split peas, lentils, chickpeas, baby and large lima beans, and pearl barley.