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16 Beans Soup
SUBMITTED BY: Heather
PHOTO 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 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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