Classic 16-Bean Soup Recipe

Classic 16-Bean Soup Recipe

1 lb of turkey sausage (Italian); cut crosswise into 1/8-inch slices
1 pc of onion (large); diced
1 pkg of 16-Bean Soup
1 Tbsp of oregano; crushed
2 canned chicken stock (non-fat)
2 canned stewed tomatoes (or diced)
3 pcs of bay leaves
3 pcs of carrots; finely-chopped
3 pcs of garlic cloves; minced
3 stalks of celery; cut into small cubes
Water

Combine the 16-bean soup, bay leaves, oregano, non-fat chicken stock, and water in a crockpot. The water must cover the ingredients by about 1-2 inches.

Cook on high heat for about 2 hours. Afterward, add the celery, carrots, onion, garlic, turkey and tomatoes. Reduce the heat to low.

Cook the soup for another 3 hours. To add pizzazz, add a dash of cayenne pepper. May serve as a stand-alone meal. or as a rice topping.

>> Classic 16-Bean Soup Recipe