Crock-pot Italian 16 Bean & Sausage Soup
- Servings: 8-10
|L Bag 16 Bean Soup, regular or cajun|
|1 pkg||Italian Sausage, mild or hot|
|2 cups sliced||Fresh or Canned Carrots|
|1||White or Yellow Onion|
|1 cup||Diced Red & Green Bell Peppers|
|1||Large or 2 Medium Cans Stewed Tomato, juices reserved for other uses|
|I Tbsp Powdered Garlic or Fresh|
|1 can||Beef Broth|
|Parmesan Cheese, grated or shredded|
Place beans (minus Cajun seasoning packet) in a large bowl to soak overnight. The next day, rinse the beans thoroughly and place in crock pot with water, beef broth and Cajun seasoning. Add carrots, onion, peppers, tomatoes and garlic. Turn crock pot to low heat for 7-8 hours, or high for 5-6 hours. Cook sausage according to package instruction, cool, then cut in slices or smaller diced pieces and add to soup. Test soup after approximate cook times to see if the beans are soft. If not, check at 1/2 hour intervals. To serve, spoon into bowls and add grated Parmesan to garnish.
I cook the sausage prior and sometimes freeze, then use whenever I need it. I will place all ingredients in the crock pot and I prefer to slow cook it on low all day. Sometimes I will throw in spinach toward the end of cooking. I like to serve with a crusty French or Italian bread for dipping.