Recipes on October 23, 2012 by

Project Domestication: Sausage, Sweet Potato and Rosemary 13 Bean Soup

I love Fall. The heat is gone, the leaves are changing colors, college football is in play and soup season is here. There’s nothing like a warm bowl of savory, satisfying soup. Am I right?

I always feel creative and confident when I am making soup. I make use of pantry staples, cut up fresh veggies for aromatics and use whole grains or beans to make it a wholesome, well-rounded and healthy meal.

My Sausage, Sweet Potato and Rosemary 13 Bean Soup is no different. With 13 beans this soup is high in fiber, rich in protein and low in fat. Oh, and it tastes delicious. So have seconds, people. But before you do let me tell you more.

Each component of the soup is rich and flavorful on its own, but together it’s greater than the sum of its parts. I begin with classic aromatic vegetables like celery, carrots and onions. Add your favorite spicy sausage and buttery sweet potatoes and it gets better. But what ties it all together? Two things: Bob’s Red Mill 13 Bean Soup Mix and fresh rosemary.

The rich, stick-to-your-ribs heartiness combined with the fresh lemon and pine scents of rosemary is a hit. Each bite has a variety of beans, spicy sausage, sweet potato and a wonderfully, seasoned broth.

Make some Sausage, Sweet Potato and Rosemary 13 Bean Soup tonight and celebrate fall’s best dish: soup.

Sausage, Sweet Potato and Rosemary 13 Bean Soup

Sausage, Sweet Potato and Rosemary 13 Bean Soup

by Becky of Project Domestication


  • 1-1/4 cups Bob’s Red Mill 13-Bean Soup
  • 1-2 Tbsp Olive Oil
  • 1 lb Hot or Spicy Sausage
  • 1 large Carrot, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1 large Red Onion
  • 6 cups Chicken Broth
  • 3 cups water
  • 2-14.5 oz. cans Diced Tomatoes
  • 3 Bay Leaves
  • 1 Tbsp Rosemary
  • 1 Sweet Potato, chopped
  • 1/2 tsp freshly cracked Pepper (or to taste)
  • 1 tsp Kosher Salt (or to taste)


Soak beans overnight or up to 24 hours. Heat a large stockpot on medium heat. Brown sausage. If sausage is overly fatty, drain drippings. Set sausage aside. If using drippings add carrots, onion and celery. If not using drippings add olive oil.

Cook aromatics until soft, about 5 minutes. Add garlic and cook for another minute or two. Add chicken broth, water and tomatoes then stir. Add beans, bay leaves, rosemary, sweet potato, salt and pepper. Bring to a boil and let simmer for 1-1/2 to 2 hours or until all beans are soft. Add sausage and cook until sausage is warm. Adjust seasonings to palate preference.

*This soup freezes well.

About Becky:

Becky is a Utah native and proud of it. She authors Project Domestication, which chronicles her journey in cooking, travel, baking and all things domestic. She loves using high-quality ingredients, especially if it means learning something new and being able to enjoy a special treat with those she loves. You can connect with her on twitter at @DomesticBecky.



Kim says:

I’m sorry if I missed this, but at what point do you add the soaked beans to the soup? With the broth or sweet potato? Can’t wait to try this recipe. It looks so good!

Wow. We missed that! Looks like you should add the beans with the bay leaf. I’ve updated the recipe.

Andrea says:

I can’t have tomatoes. Is there a substitute for them in the recipe or would I be able to add more chicken broth?

Simply leave out the tomatoes and add another cup or two of chicken broth.

Anna says:

when do you add the sausage back in?

I’m sorry for the error. The sausage should be added at the end and the soup should cook just a few minutes more until the sausage is warm.

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