Recipe Background
A 15 Bean Soup accentuated by chicken andouille is perfect for soothing life's transitions.
Back in my early thirties, I made a spontaneous decision to embark on a solo road trip down the southern coast. It was a time I needed to find solace and clarity after a whirlwind of changes in my life. Somewhere in Louisiana, I stumbled upon a charming little market where the smoky aroma of sausage was omnipresent. I bought some chicken andouille on a whim, with no real plan but a yearning to create something comforting on my trusty portable stove. That very night under the stars, I crafted a humble bean soup using a package of Hurst's 15 Bean mix I’d found stashed in my trunk, leftover from a prior kitchen experiment.
It was in this moment I discovered the magic of using smoked paprika to deepen the flavors, along with the earthy notes of thyme and cumin. I didn’t have fresh garlic on my trip, but back home I always remember to mince a whole tablespoon to capture that robust fragrance. A splash of olive oil coaxes out all those rich tastes. I found that letting the beans simmer away taught me patience, as each delicious hour went by. Pro tip: always scrape up those browned bits from the bottom. They magnify the savory vibe of the soup.
That evening, as the warm bean soup embraced me with its hearty depths, I realized life’s transitions could be soothed with a simple, soul-nourishing dish. Every time I indulge in this comforting soup, accompanied by fire-roasted tomatoes and a sprinkle of parsley, I’m transported back to that road trip—finding adventure in simplicity.
Ingredients
- olive oil to taste
- 1 pound chicken andouille sausage cut into bite-size pieces
- 1 tablespoon garlic minced
- 8 cups chicken broth plus more, to taste
- 1 (20-ounce) package Hurst's® Hambeens® 15 Bean Soup® seasoning packet reserved for a separate use
- 1 bay leaf
- 1 tablespoon onion powder
- 1 tablespoon celery seed
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- salt to taste
- 1 cup carrots peeled and diced
- 1 (15-ounce) can fire-roasted tomatoes
- parsley to taste, chopped, for serving
- crusty bread to taste, for serving
Directions
- In a Dutch oven or a large soup pot over medium-high heat, add the olive oil.
- Add the andouille pieces to the hot oil and cook, while stirring occasionally, until they are all browned, about 4-5 minutes.
- Transfer the andouille to a bowl.
- Add more of the olive oil to the Dutch oven and allow it to heat up.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.
- Add 1/2 cup of the chicken broth to the Dutch oven and use a wooden spoon to scrape the bottom of the pot to release the browned bits.
- Add 7 1/2 cups of the remaining broth to the Dutch oven. Add the extra broth if you'd like the soup to be brothier.
- Add the beans, the adouille, the bay leaf, the onion powder, the celery seed, the paprika, the cumin, the dried thyme, and the black pepper to the Dutch oven and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to medium-low and cover the Dutch oven with the lid, making sure there is a little spot open for steam to vent.
- Simmer the soup mixture, while stirring occasionally and adding more of the extra broth as needed if it is becoming too thick, until the beans are soft and cooked through, about 4-5 hours.
- Taste the soup mixture for seasoning and add the salt, as needed.
- Add the carrots and the fire-roasted tomatoes and their juices to the soup mixture and stir to combine.
- Simmer the soup until the carrots are tender, about 30 minutes.
- Taste the soup for seasoning and add more of the salt, as needed.
- Serve with the parsley and the crusty bread.
×
