Multi-Bean Soup

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

  • Prep Time 10 min
  • Total Time 8 hr 25 min
  • Servings 12

1
package (20 ounces) 15- or 16-dried bean soup mix, sorted and rinsed
1/2
pound smoked beef sausage ring, cut into 1/4-inch slices
1
large onion, chopped (1 cup)
10
cups water
1 1/2
teaspoons dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
2
medium carrots, shredded (1 1/3 cups)
1
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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
660mg
660%;
Total Carbohydrate
35g
35%
(Dietary Fiber
6g
6%
),
Protein
10g
10%
;
% Daily Value*:
Iron
14%;
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.