Multi-Bean Soup

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

Ingredients

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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