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Recipe
16 Bean Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2130g | |
| Calories 1958 | |
| Calories from Fat 1419 | 72% |
| Total Fat 157.69g | 197% |
| Saturated Fat 53.54g | 214% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 5141mg | 214% |
| Potassium 3576mg | 102% |
| Total Carbs 52.46g | 14% |
| Dietary Fiber 18.9g | 63% |
| Sugars 23.31g | 16% |
| Protein 79.85g | 128% |
Ingredients Convert Measures
- 1 pkg 16 dry Bean Soup
- 2 bay leaves
- 1/4 tsp. dry oregano
- 1/4 tsp. dry basil
- 3 stalks celery, stringed and sliced thinly
- 1/2 lb baby carrots
- 1 onion, minced
- 4 cloves garlic, chopped
- 1 lb Italian sausage
- 1 Tbsp. extra virgin olive oil
- 2 cans chicken stock
- 1 can diced or possibly stewed tomatoes
- 1/4 tsp. crushed red pepper
- salt and pepper, to taste
- 1 chicken bouillon cube
- water to cover ingredients
Directions
- Slice casings of sausage meat and crumble into a skillet. Add in extra virgin olive oil and saute/fry over medium high heat till outside of sausage begins to brown. Add in onion and saute/fry till translucent/soft. Add in garlic near end. Sausage meat does not need to cook, only brown slightly. Don't allow garlic to brown.
- Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
- Add in remaining ingredients except for tomatoes to Crockpot.
- Set Crockpot to high setting and cook for 2 hrs, then cook an additional 3-5 hrs on low setting or possibly till beans are tender.
- Check occasionally to see if more liquid is required as beans expand during cooking. Add in tomatoes during final hour of cooking.
- Season with salt and pepper to taste.
- Can be served over pasta or possibly rice.
- Note: When in season, fresh herbs may be substituted for dry for enhanced flavor.
