16 Bean Soup 1 package of sixteen-bean soup mix
3 bay leaves
1 tablespoon of oregano, crushed
2 cans of no-fat chicken stock
water to cover beans
3 stalks celery stalks, chopped
3 carrots, diced
1 large onion, chopped
3 garlic cloves, sliced
1 pound of turkey Italian sausage, sliced
2 cans of stewed (or diced) tomatoes
Combine the first 5 ingredients (liquid should cover mixture by 1 to 2 inches) in crock pot. Cook on HIGH for 2 hours.
Add remaining ingredients and shift cooker to LOW and cook for an additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve as complete meal or over rice. Freezes well.
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