Description
This hearty bean soup with sausage is hearty and filling. And so, so good! Flavored with barbeque seasonings, this bbq bean soup with cornbread croutons might even beat a sandwich!
Ingredients
Units
Scale
- 1–1 1/2 lbs sweet Italian sausage, bulk
- 2 c chopped onion
- 4 minced garlic cloves
- 1/2 c of your favorite bbq sauce
- 1 T maple syrup
- 1 T Worcestershire
- 1 T chopped chipotle in adobo sauce
- 1 t smoked paprika
- 2 T special seasoning
- 1 envelope onion soup mix
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 3 cans water
- 1 lb dried beans soaked or 3-4 cans of your favorite beans, drained
- Few dashes of liquid smoke
- 1 T balsamic vinegar
- Special Seasoning: (You will have some left over but I know you will find ways to use it. It rocks!)
- 2 T sugar
- 1 T coarse salt
- 1 T freshly ground black pepper
- 1 T garlic powder
- Garnishes:
- Chopped raw onion
- Cooked, crisp bacon bits
- Grated Smoked Cheese
Cornbread Croutons (I used leftover cornbread and baked it until dried out.)
Instructions
In a large Dutch oven, cook sausage over medium heat, breaking into pieces, as it cooks.
Stir in onion and garlic and saute until soft.
Add bbq sauce, maple syrup, Worcestershire, chipotle, smoked paprika and special seasoning. Stir well and let cook a few minutes.
Add both cans of tomatoes and water. Stir in dried soaked beans if using, and let simmer for about 2-3 hours, covered. This depends on the variety of bean and how soft you want them to get. You may need to add more liquid. If not using dried beans, let mixture simmer for about 1 hour. Then add canned beans and let cook until soup is of desired consistency.
Before serving, stir in a few dashes of liquid smoke and the vinegar. This gives the soup some oomph!
Garnish as desired!
Notes
Chorizo or ground pork, chicken or beef would also work. Sausage has more seasoning so make sure to double check if you are not using it.
