10 ounces 15 bean soup mixture
2 tablespoons olive oil
1 large yellow onion diced
3 ribs celery chopped
1 lb. smoked sausage cut in slices
2 cloves garlic minced
2 teaspoon smoked paprika
1 teaspoon ground chili powder
1 teaspoon dried thyme
1 teaspoon dried marjoram or dried oregano
¼ teaspoon ground cayenne pepper
6 cups low sodium chicken broth
1 (15 ounce) can fire roasted tomatoes
4 carrots peeled and chopped
1 bay leaf
Kosher salt and fresh ground black pepper to taste

10 ounces 15 bean soup mixture 2 tablespoons olive oil 1 large yellow onion diced 3 ribs celery chopped 1 lb. smoked sausage cut in slices 2 cloves garlic minced 2 teaspoon smoked paprika 1 teaspoon ground chili powder 1 teaspoon dried thyme 1 teaspoon dried marjoram or dried oregano 6 cup s low sodium chicken broth 1 (15 ounce) can fire roasted tomatoes 4 carrots peeled and chopped 1 bay leaf

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.