16 Bean Soup

1 package sixteen-bean soup mix
3 bay leaves
1 tablespoon oregano — crushed
2 cans no-fat chicken stock
Additional water to cover beans
3 stalks celery stalks — chopped
3 carrots — diced
1 large onion — chopped
3 garlic cloves — sliced
1 pound turkey Italian sausage — sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.

Add remaining ingredients and shift cooker to LOW and cook for an 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.


Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

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