Cooking Time:
2 hour on High, remainder on Low for 3 hoursServings:
8-10
Ingredients
1 pkg. 16 Bean Soup3 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
- Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in slow cooker.
- Cook on High for 2 hours.
- Add remaining ingredients and turn slow cooker to Low and cook for additional 3 hours.
NOTE: I like to wash and soak my beans overnight, but definitely a personal preference!
Happy Crocking!
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XOXO,
Jenn
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!
How would I adjust this to make it with ham ?
Hello Andy! You would just add the amount of Ham that you would like, and if you don’t want something in the soup, just don’t put it in. Soup is so easy to adjust to fit your taste! Enjoy and Happy Crocking!
The recipe doesn’t call to cook Turkey Italian sausage. Do I add it raw?
You can make this recipe your own, and if you like your sausage browned first you should make it that way. I love it when my followers change recipes up! Thank you for your question, and Happy Crocking!