Add the beans to a colander in the sink. Rinse cold water over the beans and sort through them discarding any debris. Place the beans in a large pot of cold water soak overnight or at least 8 hours. Drain and rinse again.
Add 2 tablespoons olive oil to a large Dutch oven over medium-high heat. Add the onions, celery, and smoked sausage. Cook until the onions and celery are soft and the sausage is browned.
Reduce the heat to low and add the garlic, paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook for 1 minute while stirring constantly. If needed add another tablespoon of olive oil.
Add the the beans, chicken broth, fire roasted tomatoes, carrots, and bay leaf. Increase the heat to medium high and bring the pot to a low boil.
Reduce and simmer until the carrots and beans are tender. Season with kosher salt and fresh ground black pepper to taste. Remove the bay leaf before serving as it has sharp edges.
Notes
This recipe requires advanced preparation. The beans need to soak in cold water overnight to soften.
15 bean soup mix is available in most grocery stores. It is in the same aisle as other dried beans. You only need half the bag, but the remaining mix can be saved for a future pot of soup. Discard the flavor packet and use the herbs and spices in this recipe. Hurst is a dry bean mix that works well with this recipe.
For aesthetic purposes, peel the carrots and let that beautiful orange color shine through.
You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
Don’t forget to remove the bay leaf before serving, as it has sharp edges.
Nutrition
Calories: 265kcal | Carbohydrates: 11g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 575mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5524IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
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