470 Crock Pot Recipes

Description

This hearty 16 Bean Soup is perfect for a wholesome, filling meal and freezes well for later use. You’ll need the following ingredients: 1 package 16 Bean Soup, 3 bay leaves, 1 tablespoon crushed oregano, 2 cans no-fat chicken stock, additional water to cover, 3 stalks celery (chopped), 3 carrots (diced), 1 large onion (chopped), 3 cloves garlic (sliced), 1 pound turkey Italian sausage (sliced), and 2 cans stewed or diced tomatoes.

Start by combining the 16 bean soup, bay leaves, oregano, chicken stock, and enough water to cover the mixture by 1–2 inches in a Crock-Pot or slow cooker. Cook on high for 2 hours. This initial cooking helps soften the beans and infuse them with flavor.

After two hours, add the remaining ingredients: celery, carrots, onion, garlic, turkey sausage, and tomatoes. Stir gently to mix everything evenly. Shift the Crock-Pot to low heat and cook for an additional 3 hours. During this time, the flavors meld together, and the soup becomes rich and hearty.

For an extra kick, add cayenne pepper or crushed red pepper when adding the second set of ingredients. This gives the soup a little zing without overpowering the natural flavors of the beans and sausage.

Once fully cooked, serve the soup as a complete meal on its own or over a bed of rice for added texture and flavor. The combination of beans, vegetables, and turkey sausage provides a high-protein, nutrient-packed dish that is comforting and satisfying.

This 16 Bean Soup is also perfect for meal prep. Allow leftovers to cool, then freeze in portions for quick, nutritious meals later. With minimal prep and slow cooking, this soup is easy to make, full of flavor, and ideal for family dinners or cozy weeknight meals.