16 Bean Soup (Crockpot)

Name: 16 Bean Soup (Crockpot)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 12-14 serving(s)
Ingredients: 16 ounces beans (16 bean soup mix); 3 bay leaves; 1 tablespoon oregano, crushed; 28 ounces chicken stock (non-fat); water; 3 stalks celery, chopped; 3 carrots, diced; 1 onion, chopped (large); 3 garlic cloves, sliced; 1 lb Italian sausage, sliced (turkey); 29 ounces tomatoes (stewed or diced)

5.00 (6)

⏱ 330 mins 🍽 12-14 serving(s)

This substantial slow cooker soup is an ideal make-ahead meal. Begin by simmering a mix of sixteen different beans with aromatic herbs in stock. After a couple of hours, sliced Italian sausage, chopped celery, carrots, onion, and tomatoes are added to the pot to cook until everything is tender. The result is a flavourful, complete meal that yields plenty of servings for a crowd or for future lunches.

Ingredients

16 ounces beans (16 bean soup mix)
3 bay leaves
1 tablespoon oregano, crushed
28 ounces chicken stock (non-fat)
water
3 stalks celery, chopped
3 carrots, diced
1 onion, chopped (large)
3 garlic cloves, sliced
1 lb Italian sausage, sliced (turkey)
29 ounces tomatoes (stewed or diced)

Method

Place the bean soup mix, bay leaves, oregano, and chicken stock into your crock pot.
Pour in sufficient water to submerge the beans by 1" to 2".
Set the cooker to high and leave it to cook for 2 hours.
Introduce the sliced sausage, chopped celery, diced carrots, chopped onion, sliced garlic, and tomatoes to the pot.
Change the cooker setting to low and continue cooking for an additional 3 hours.
If you prefer extra spice, stir in some cayenne or crushed red pepper with the second batch of ingredients.
This soup can be enjoyed on its own as a full meal or spooned over rice.
Any leftovers are suitable for freezing.

Nutrition (per serving)

Sodium573600 mg

Recipe details

AuthorAmyZoe