This became a traditional Thanksgiving-Eve dinner many many years ago in my family. I think the original recipe was one that my mom had gotten off the local news station when I was still in high school.
The idea behind the dish was to use up all the canned beans and vegatables from your pantry and toss them into a crock pot to cook up some fabulous and easy dish that would serve up a house of visitors.
My mom and I always went out and bought the half of a dozen cans that the recipe called for instead of using up what we had in the pantry.
What can I say? My mom is one of those that follows recipes to an absolute ‘T’. Sharp cheddar rather than reguar cheddar? Forget it! The recipe is ruined! Tee-hee.
A couple of years ago the original printed recipe that my mom had ended up disappearing among a chaotic move. I’ve since scowered the web to find it, though to no avail. I have managed to find a similar version that I’ve tweaked to be closer to what my mom and I remember.
I’ve also used a bag of dried 15 bean soup rather than going out and buying all those crazy cans since it’s cheaper and gives a larger variety of beans going into the soup. However, my mom would tell you that buying all the cans is half of the fun of this recipe.
Servings: 8 • Size: About 1 1/2 Cup • Calories: 273.3 • Fat: 6.4 g • Carb: 42.6 g • Fiber: 21.5 g • Protein: 27 g • Sugar: 5.1 g • Sodium: 1293.2 mg
20 Oz. Bag 15 Bean Soup Mix, Dry & Uncooked
1 1/4 lbs. Lean Italian Turkey Sausage (I used hot for an extra kick!)
8 C. Reduced Sodium Chicken Broth
3 Medium Carrots, Chopped
3 Medium Celery Stalks, Chopped
1 White Onion, Chopped
2 Garlic Cloves, Minced
15 Oz. Diced Tomatoes (No Salt Added), Undrained
2 Tbsp. Tomato Paste
1/2 Tsp. Dried Oregano
1/2 Tsp. Dried Parsley
Salt & Pepper to Taste
Drain and rinse your beans.
Once clean, toss them into a large crock pot.
Remove the sausage from the casing (if in any), and brown on medium heat until cooked through.
Add the sausage into the crock pot with the beans.
Add the rest of the ingredients into the crock pot.
Secure the lid and cook on high for 6-8 hours or on low for 8-10 hours.
Once done, give everything a stir and divide among bowls.
Serve warm and enjoy!