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Crock-Pot 16 Bean Soup
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Crock-Pot 16 Bean Soup

5 Hours 35 Minutes
5 Hr 35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 package 16 bean soup
3 bay leaves
1 tablespoon crushed oregano
2 cans chicken stock
Additional water to cover
3 stalk s celery, chopped
3 carrots, diced
1 large onion, chopped
3 cloves garlic, sliced
1 pound Italian sausage, sliced
2 cans stewed (or diced) tomatoes
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Let's Make It
1
1) Combine 16 bean soup mix, bay leaves, oregano, chicken stock and water (liquid should cover mixture by 1-2 inches) in crock-pot. Cook on high for 2 hours.
2
2) Add remaining ingredients and shift cooker to low and cook for additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
3
3) Serve as complete meal or over rice. Freezes well.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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