12 August, 2014
16 Bean Soup
Save to BigOven
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
16 Bean Soup
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.
Nutrition Facts
16 Bean Soup
Serves 6
| Amount Per Serving | ||
|---|---|---|
| Calories | 359.07 kcal | |
| % Daily Value* | ||
| Total Fat 25.18 g | 38.7% | |
| Saturated Fat 8.86 g | 44.3% | |
| Trans Fat | ||
| Cholesterol 69.69 mg | 23.2% | |
| Sodium 1690.75 mg | 70.4% | |
| Total Carbohydrate 18.32 g | 6.1% | |
| Dietary Fiber 3.73 g | 14.9% | |
| Sugars 5.35 g | ||
| Protein 15.08 g | ||
| Vitamin A 30.5 % | Vitamin C 15.99 % | |
| Calcium 9.25 % | Iron 13.16 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen