• 12 oz. - 16 dry beans soup, pkg.
  • 2 bay leaves
  • 1/2 tsp. Italian Seasoning
  • small bunch Kale, torn in small bites
  • 8 oz. baby carrots
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. mild or sweet Italian sausage, ground
  • 1 T. olive oil
  • 28 oz. chicken broth
  • 15 oz. canned stewed tomatoes

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There’s nothing quite like a really amazing soup on a cold winter day.  Try this Slow Cooker 16 Bean and Sausage Soup, and melt those Winter Blues!

  1. Slightly brown ground sausage over medium-high heat in skillet.  Add onion, then garlic. Saute for 1-2 minutes, but do not let garlic brown.
  2. Next, pour chicken broth over sausage mixture, and cook for a minute or two; then transfer all to crock.
  3. Add remaining ingredients except tomatoes to crock.
  4. Cover and crock on HIGH 2 hours, then crock 3-5 hours on LOW, or until beans are tender. Make sure this soup simmers and never boils.
  5. As beans expand, more broth can be added, if desired.
  6. Add tomatoes during final hour, and remove bay leafs before serving.

NOTE:  For an even healthier version, try using ground turkey and vegetable broth.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

Love,
Jenn

16 bean soup

 

 

 

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