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Slow Cooker Citrus Beef & Veggie Stir-Fry
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** Slow Cooker 16 Bean Soup

Slow Cooker 16 Bean Soup

  • Cooking Time:

    2 hour on High, remainder on Low for 3 hours
  • Servings:



1 pkg. 16 Bean Soup
3 bay leaves
1 T. crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 celery ribs, chopped
3 carrots, diced
1 lg. onion, chopped
3 cloves garlic, sliced
1 lb. turkey Italian sausage, sliced
2 cans stewed (or diced) tomatoes

  1. Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in slow cooker.
  2. Cook on High for 2 hours.
  3. Add remaining ingredients and turn slow cooker to Low and cook for additional 3 hours.

NOTE: I like to wash and soak my beans overnight, but definitely a personal preference!

Happy Crocking!

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16 bean soup nutritional info

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12 years ago

Do you have to presoak the beans, or just throw them in dry?

Vicky Bryant
Vicky Bryant
12 years ago

I’ve made something similar. I add a little cumin, chili powder, smoked paprika,and a couple bay leaves. Thanks for reminding me about this recipe and hope you try mine for a variation on yours. Happy cooking!

Andy Bakaletz
Andy Bakaletz
9 years ago

How would I adjust this to make it with ham ?

Ali S
Ali S
8 years ago

The recipe doesn’t call to cook Turkey Italian sausage. Do I add it raw?

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Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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