15 Bean Soup Crockpot Style

So word on the street is Virginia Johnson, my mother-in-law has the best 15 bean soup around. I for one have never had the luxury to experience her recipe and to be quite frank I've never even heard of 15 bean soup. Needless to say this recipe is delicious, easy and I've altered it making it healthy, delicious and filling. Hopefully this recipe is half as fantastic as Virginia's!
1 lb 15 bean soup mix
1 large red onion, chopped
3 large cloves garlic, minced
1 tsp dried basil or 1 tbs fresh basil
1 tsp dried oregano or 1 tbs fresh oregano
1 tsp dried thyme or 1 tbs fresh thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 to 1/2 tsp red pepper flakes
1 tbs balsamic vinegar
2 cans low sodium vegetable stock or 2 qts water with 2 tbs vegetable stock base
2 large turkey sausages/ chicken sausages
1. Dump entire contents of the 15 bean soup into a large pot and cover completely with water. Allow beans to soak overnight. (10 hours)
2. The next day pour the soaked beans into a crockpot.
3. Chop onions and turkey sausages. Brown on stovetop then add to the bean mixture.
4. Add garlic, basil, oregano, thyme, pepper, cayenne, red pepper flakes, balsamic and vegetable stock to the crockpot.
5. Allow crockpot to simmer on low for roughly 10-11 hours. If beans are not soft after the allotted time switch crockpot to high and cook for additional 1-2 hours.
6. 30 minutes before soup is complete add the "ham flavoring" mixture that came in the 15 bean soup mix.

This recipe takes some time but is sure worth it! It makes a ton so we froze a lot of it and plan to pull it out on a rainy day!

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