First, add the beans to a colander in the sink. Rinse cold water over the beans and sort through them, discarding any debris. Then place the beans in a large pot of cold water. Allow them to soak overnight or at least 8 hours, and then rinse and drain again.
Then 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 oil.
Now add 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. Then reduce and simmer until the carrots and beans are tender. Don’t forget to remove the bay leaf before serving, as they can have sharp edges.
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.
RECIPE TIPS
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, and it can be found with 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.
Ham hocks, ham shanks, and ham bones can be substituted for smoked sausage, but they require a longer simmering period and no browning. Add the ham with the chicken broth but hold the carrots until the ham is tender. After about 1 1/2- 2 hours, add the carrots and remove the ham. Use a fork to remove any tender bits of ham from the bone, discarding fat and connective tissue.
