Multi-Bean Soup

Multi-Bean Soup

Here’s a soup made using assorted beans, beef sausage and veggies – slow cooked to an aromatic meal.

Prep Time



Total Time






package (20 ounces) 15- or 16-dried bean soup mix, sorted and rinsed
pound smoked beef sausage ring, cut into 1/4-inch slices
large onion, chopped (1 cup)
cups water
1 1/2
teaspoons dried thyme leaves
teaspoon salt
teaspoon pepper
medium carrots, shredded (1 1/3 cups)
can (14 1/2 ounces) diced tomatoes, undrained
  1. Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
  2. Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
  3. Stir in carrots and tomatoes.
  4. Cover and cook on high heat setting about 15 minutes or until hot.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
The shredded carrots are added at the end so they don't overcook and disappear into the soup. Also, the tomatoes are added after the beans are tender because the acid in the tomatoes can prevent the beans from becoming tender during the long, slow cooking.
Ingredient Substitution
Have small amounts of various leftover dried beans in your cupboard? Mix them together to make 2 1/4 cups of beans, and use them instead of purchasing a package of bean soup mix. Or use a 16-ounce package of dried beans for the bean soup mix, but use only 8 cups of water and 3/4 teaspoon salt.
Add a secret ingredient to this soup for additional flavor and color--stir in 1 cup canned pumpkin when you add the carrots and tomatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 660mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 6g,
  • Protein 10g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.