15 BEAN SOUP RECIPE WITH SAUSAGE FULL
It's so rich and full of every nutrient and vitamin and easy to make on the stovetop, pressure cooker or slow cooker. I have made this soup so many different ways and my family always comes back to loving that Italian spicy hot flavored sausage. Ok, so you can't find 15 beans in one package? Buy several kinds you like and mix them together no problem.įifteen bean soup has all kinds of lentils, lima beans, some kidney beans that are red or white and those are just to name a few. The real beauty of this basic bean soup is you can use anything from fresh Italian sausage to leftover pot roast, chicken or any other kinds of meat I will give you a list of suggestions for. Season with salt and pepper, if desired.I love 15 kinds of bean soups, in chili, and especially in this Italian sausage soup is bursting with flavor. Stir in spinach and let sit until slightly wilted, about 5 minutes. Cover and cook on low until beans are tender - 9 to 11 hours on low or 6 to 8 hours on high.ĭiscard bay leaves. smoked sausage, chicken, turkey or beef 1 yellow onion, diced 2 garlic cloves, minced 4 sprigs fresh thyme 1 teaspoon Italian. Add black pepper - to taste - now or later, if desired.
Stir in broth, water, beans, bay leaves and 1/4 teaspoon salt. Microwave sausage, onion, garlic, thyme and pepper flakes in bowl until onion is softened (about 5 minutes), stirring halfway through. Slow Cooker 15-Bean Soup with Sausage and SpinachĪdapted from Healthy Slow Cooker Revolutionĩ-12 ounces (3-4 links) hot or sweet Italian chicken sausage, sliced 1/2 inch thickġ tablespoon fresh thyme or 1 teaspoon driedĨ ounce bag of 15-bean soup mix, flavoring packet(s) discarded PS: A great thing to serve with this: my Family Cornbread. Why open another container of chicken broth?Īnyhow, if you are craving an easy dinner that takes the edge off the winter chill, try this out. Lastly, the second time I made it, I used a 4-ounce container of chicken broth and the 2 cups of vegetable broth leftover in my fridge. Likewise, I upped the spinach by an ounce, because the baby spinach I buy comes in a 5-ounce clamshell container. Remove ham bone and bay leaves from soup, discard. Add beans to slow cooker, mix well, and cook on low for 8-10 hours. I increased the amount of sausage from 8 ounces to 9-12 ounces (for easier math) as sausage typically comes in 12-ounce, 4-link packs. Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. For starters, I omitted the mushrooms (just sounds unappealing to me to cook mushrooms and beans together for 9 or so hours). The recipe is adapted from a favorite line of cookbooks: America's Test Kitchen's Healthy Slow Cooker Revolution. In fact, I've made these beans twice in recent weeks and am officially declaring it my official, go-to, wintertime bean recipe. This is better, healthier even thanks to the spinach. Not fancy beans - just thrown in the crockpot with water or broth, a diced up onion, that "ham" flavoring packet and maybe a leftover ham bone. Cut bacon into small strips then cook until crispy and browned.
Meanwhile, cook onions with ground beef until beef is cooked through, seasoning with salt and pepper then set aside. Growing up we'd often have beans and cornbread. Add beans (with seasoning packet) and water to a large crock pot then cook for 4-6 hours on high or until beans are tender. For dinner in the winter, I'm satisfied with a warm bowl of beans.
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