16 Bean Soup With Sausage

Name: 16 Bean Soup With Sausage
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (16-ounce) package 16-bean soup mix; 3 medium bay leaves; 1 tablespoon dried oregano; 2 (14.5-ounce) cans low-sodium chicken broth; Water, as needed; 3 stalks coarsely chopped celery; 3 medium carrots, diced; 1 large onion, coarsely chopped; 3 cloves garlic, thinly sliced; 1 pound Italian style turkey sausage, cooked and sliced; 2 (14.5-ounce) cans stewed tomatoes; 1 teaspoon crushed red pepper flakes, optional; Kosher salt, to taste; Freshly ground black pepper, to taste

A comforting 16-bean and sausage soup prepared in a slow cooker, featuring a medley of vegetables.

⭐ 4.2 (83 reviews) Prep: 15 minCook: 360 minTotal: 375 minYields: 6 servings

Category Tags:

Appetizer Dinner Lunch Soup

Cuisine Tags:

American

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Instructions

Place bean mixture, bay leaves, oregano, chicken stock, and enough water to cover beans into a slow cooker. Cook on high for 3 hours, until beans are tender.
Stir in celery, carrots, onion, garlic, cooked sausage, and tomatoes; change setting to low and continue cooking for 3 to 4 more hours.
Remove bay leaves. Add cayenne or crushed red pepper, if desired.
Season with salt and black pepper to taste.
Serve.

Nutritional Info (per serving)

Calories: 484 kcal

Carbohydrate: 63 g

Cholesterol: 70 mg

Fiber: 16 g

Protein: 39 g

Saturated Fat: 2 g

Sodium: 1226 mg

Sugar: 11 g

Fat: 10 g

Unsaturated Fat: 0 g