| 16 Bean Soup
Categories: Slow cooker, Crock Pot, Soups/Stews, Dried Beans
1 package of sixteen-bean soup mix
3 bay leaves
1 tablespoon of oregano, crushed
2 cans of 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 of turkey Italian sausage, sliced
2 cans of stewed (or diced) tomatoes |
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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.
Formatted for MC5 08-09-1999 by Joe Comiskey - joecomiskey@netzero.net
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