- 1 pkg. 16 Bean Soup
- 3 bay leaves
- 1 T. crushed oregano
- 2 cans no-fat chicken stock
- Additional water to cover
- 3 celery ribs, chopped
- 3 carrots, diced
- 1 lg. onion, chopped
- 3 cloves garlic, sliced
- 1 lb. turkey Italian sausage, sliced
- 2 cans stewed (or diced) tomatoes
1. Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in Crock Pot.
2. Cook on High for 2 hours.
3. Add remaining ingredients and turn crock pot to Low and cook for additional 3 hours.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Do you have to presoak the beans, or just throw them in dry?
Great question – no need to pre-soak. Happy Crocking!
I’ve made something similar. I add a little cumin, chili powder, smoked paprika,and a couple bay leaves. Thanks for reminding me about this recipe and hope you try mine for a variation on yours. Happy cooking!