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16 Bean Soup Recipe

by CookEatShare Cookbook

Ingredients

1 pkg 16 dry Bean Soup 2 bay leaves 1/4 tsp. dry oregano 1/4 tsp. dry basil 3 stalks celery, stringed and sliced thinly 1/2 lb baby carrots 1 onion, minced 4 cloves garlic, chopped

1 lb Italian sausage 1 Tbsp. extra virgin olive oil 2 cans chicken stock 1 can diced or possibly stewed tomatoes 1/4 tsp. crushed red pepper salt and pepper, to taste 1 chicken bouillon cube water to cover ingredients

Directions

1. Slice casings of sausage meat and crumble into a skillet. Add in extra virgin olive oil and saute/fry over medium high heat till outside of sausage begins to brown. Add in onion and saute/fry till translucent/soft. Add in garlic near end. Sausage meat does not need to cook, only brown slightly. Don't allow garlic to brown.
2. Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
3. Add in remaining ingredients except for tomatoes to Crockpot.
4. Set Crockpot to high setting and cook for 2 hrs, then cook an additional 3-5 hrs on low setting or possibly till beans are tender.
5. Check occasionally to see if more liquid is required as beans expand during cooking. Add in tomatoes during final hour of cooking.
6. Season with salt and pepper to taste.
7. Can be served over pasta or possibly rice.
8. Note: When in season, fresh herbs may be substituted for dry for enhanced flavor.

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