Smoked Sausage and Bean Soup

READY IN: 10hrs 15mins
Recipe by janem123

Adapted from Better Homes and Gardens Crockery Cookbook

Top Review by berry271

This was my first time using dried beans, so I'm glad it turned out a success. This was good, but a little lacking in flavor. I considered using 6 cups stock instead of water, and next time, I think I will. I cooked on high for 4 hours and then it was on warm for an additional hour, but I would have liked the beans just a tiny bit softer, so next time I will shoot for 5 hours on high.

Ingredients Nutrition

  • 2 12 cups of mixed dried beans, such as navy great northern black, kidney, lima, garbanzo, peas or 1 lb of dried 10 bean soup mix
  • 12 cups water, divided
  • 2 cups smoked turkey sausage, diced
  • 1 cup onion, chopped
  • 1 cup carrot, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 teaspoon pepper
  • 2 bay leaves

Directions

  1. Rinse beans and drain. In a large saucepan, combine beans and 6 cups of the water. Bring to a boil and reduce heat. Simmer, uncovered, for 10 minutes. Drain and rinse beans.
  2. In slow cooker, combine smoked sausage, onion, carrot, basil, oregano, and bay leaves. Stir in drained beans and remaining 6 cups of water.
  3. Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.
  4. Discard bay leaves. Season to taste with salt and pepper.

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