16 Bean Soup Recipe

Name: 16 Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg 16 dry Bean Soup; 2 bay leaves; 1/4 tsp. dry oregano; 1/4 tsp. dry basil; 3 stalks celery, stringed and sliced thinly; 1/2 lb baby carrots; 1 onion, minced; 4 cloves garlic, chopped; 1 lb Italian sausage; 1 Tbsp. extra virgin olive oil; 2 cans chicken stock; 1 can diced or possibly stewed tomatoes; 1/4 tsp. crushed red pepper; salt and pepper, to taste; 1 chicken bouillon cube; water to cover ingredients

Servings: persons

1 pkg 16 dry Bean Soup
2 bay leaves
1/4 tsp. dry oregano
1/4 tsp. dry basil
3 stalks celery, stringed and sliced thinly
1/2 lb baby carrots
1 onion, minced
4 cloves garlic, chopped
1 lb Italian sausage
1 Tbsp. extra virgin olive oil
2 cans chicken stock
1 can diced or possibly stewed tomatoes
1/4 tsp. crushed red pepper
salt and pepper, to taste
1 chicken bouillon cube
water to cover ingredients

1
Slice casings of sausage meat and crumble into a skillet.
2
Add in extra virgin olive oil and saute/fry over medium high heat till outside of sausage begins to brown.
3
Add in onion and saute/fry till translucent/soft.
4
Add in garlic near end.
5
Sausage meat does not need to cook, only brown slightly.
6
Don't allow garlic to brown.
7
Deglaze pan with chicken stock, and transfer contents of pan to Crockpot.
8
Add in remaining ingredients except for tomatoes to Crockpot.
9
Set Crockpot to high setting and cook for 2 hrs, then cook an additional 3-5 hrs on low setting or possibly till beans are tender.
10
Check occasionally to see if more liquid is required as beans expand during cooking.
11
Add in tomatoes during final hour of cooking.
12
Season with salt and pepper to taste.
13
Can be served over pasta or possibly rice.
14
Note: When in season, fresh herbs may be substituted for dry for enhanced flavor.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pkg 16 dry Bean Soup, 2 bay leaves, 1/4 tsp. dry oregano, 1/4 tsp. dry basil, and more.

Yes, 16 Bean Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!