Thursday, August 7, 2008

CrockPot White Bean & Sausage Soup

  • 1 can white kidney beans
  • 1 can pinto beans
  • 1 can garbanzo beans
  • 1 t thyme
  • 2-4 spicy chicken or turkey sausage (pork sausage would work, too)
  • 1/2 chopped yellow onion
  • 1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)
  • 2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus)
  • 1 quart chicken or vegetable broth
  1. Drain and rinse your beans and throw them into your crock.
  2. Chop up whatever vegetables you are going to use in tiny pieces.
  3. Slice the sausage that you are going to use.
  4. Add in the rice & the broth.
  5. Cook on low for 6-9 hours, or on high for 4-5.
  6. The soup is done when it's heated through and the vegetables are tender, but it's not going to hurt anything to cook it longer and give the flavors more time to meld.

Found On: A Year Of CrockPotting