"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

16 Bean Soup (Crockpot) Recipe

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This recipe for 16 Bean Soup (Crockpot), by , is from Home Cooked & Loving It, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Rausch
Added: Friday, May 19, 2017

Category:
Category:

Ingredients:  
Ingredients:  
16 oz beans (16 bean soup mix)
3 bay leaves
1 tbsp oregano (crushed) I have used thyme & sage as well, to taste:)
28 oz chicken stock
3 stalks celery (chopped)
3 carrots, diced
1 large onion (chopped)
3 cloves garlic, sliced
1 pound Italian sausage (sliced) I have used smoked turkey
29 oz tomatoes (stewed or diced)
cayenne or red pepper flakes, just a pinch for that zing:)

Directions:
Directions:
1. Combine soup mix, bay leaves, oregano, chicken stock & enough water to cover beans by 1-2 inches in the crockpot

2. Cook on high 2 hours

3. Add remaining ingredients and set to low for 3 more hours

4. Serve as a complete meal or over rice

5. Freezes well

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Nothing like a good & hearty bean soup. So comforting & delicious. This crockpot version is so easy. Set it & forget it!

 

 

 

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