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16 Beans Soup
SUBMITTED BY: Heather
Category: Beans and Peas
INGREDIENTS
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
DIRECTIONS
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
REVIEWS
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Reviewed on Dec. 5, 2009 by michelle
I couldn't be home to switch the cooker from high to low. The instruction in my Crock Pot manual says beans must be soft before adding acid. So I simmered the beans in some water for an hour or so while getting ready in the morning, and put everything into the Crock Pot and let it cook on low until I came home from work. Soup was very good. |
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Reviewed on Sep. 15, 2009 by Alyssa H
My husband and I really liked this recipe. We made it vegetarian, leaving out the sausage and using vegetable broth instead of chicken stock. The stewed tomatoes gave it just the right sweetness. I also agree that it needed to cook longer than the 3 hours on low or else the beans were tough. |
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Reviewed on Jan. 29, 2009 by bzbanana
I would have liked specifics in ounces of the cans in the recipe. I found it also needed a little more time in the cooker but it did come out very hearty and flavorful. Makes enough to freeze some for later. |
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Reviewed on Nov. 12, 2008 by test
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