Ingredients:
- 1 package 16 Bean Soup
- 3 bay leaves
- 1 tablespoon crushed oregano
- 2 cans no-fat chicken stock
- Additional water to cover
- 3 stalks celery chopped
- 3 carrots diced
- 1 large onion chopped
- 3 cloves garlic sliced
- 1 pound turkey Italian sausage sliced
- 2 cans stewed (or diced) tomatoes
Method:
Combine the first 5 ingredients (liquid should cover mixture 1 to 2 inches) in slow cooker. Cover and cook on HIGH for 3 hours, or until beans are tender. Add remaining ingredients and decrease temperature to low; cook for additional 3 to 4 hours. If desired, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freeze well.
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